Anzac Day! – A day to remember those who gave up everything so we today, have everything.
My husbands depression 3 years ago was I love being in the kitchen and tweaking recipes so they suit the transition stage to healthier eating my family is at. For as long as I remember, my mum has been making the BEST Anzac Biscuits. And for as long as I have been a mum, I have been making this recipe top. Today I share mum’s recipe with you. But be warned, if you’re on the journey of changing how your family eats by reducing the amount of sugar (and other foods) in your diet, you will find these biscuits very sweet.
Over the last 18 months, we have transitioning our family to a healthier way of eating and this year, when we had mum’s biscuits, we all found them too sweet. So next we will I Quit Sugar has a great No Sugar Anzac Biscuit recipe.
Mum’s Anzac Biscuit Recipe
(as seen in the picture above)
Ingredients
1 Cup Rolled Oats
1 Cup Plain flour
1 Cup Sugar
¾ Cup Dessicated Coconut
125 grams Butter
2 Tablespoons Golden Syrup
½ Teaspoon Bicarbonate of Soda
1 Tablespoon Boiling Water
Method
- Heat oven to 140-150c. Lightly grease oven trays
- Combine oats, sifted flour, sugar and coconut
- Combine butter and golden syrup
- Stir over a gentle heat until melted
- Mix Soda with boiling water, add to melted butter mixture ( this will froth up)
- Stir into dry ingredients
- Place tablespoons of mixture on lightly greased oven trays; allow room for spreading
- Cook in a slow oven for about 20 minutes
- Loosen while warm, then cool on trays.
Makes about 35
My Anzac Recipe
(as seen in the picture above)
Ingredients
1 Cup Rolled Oats
1 Cup GF Plain Flour (I use Orgran Brand)
125 grams Butter
75 grams Rice Malt Syrup
75 grams Pure Maple Syrup (this gives it the golden colour)