Healthy Anzac Biscuits
These Healthy Anzac Biscuits are free from refined white and brown sugars, they are chewy and taste better than the traditional ones we all know and love! They have loads of oats, not too sweet, but amazingly delicious. Perfect with your morning coffee, these Anzac biscuits take only 10 minutes to create, then into the oven. Before you know it, you can smell the beautiful Anzac aroma that will take you back to your childhood.
Why are these Anzac biscuits healthier?
Traditional Anzac biscuits are really not the healthiest, and the most common recipe uses 2 things that we don’t use – Golden Syrup and Brown Sugar. We do not use these ingredients in our recipe because they are highly refined and processed sugars that are not great for your body or wellbeing.
But not to worry, in place of the golden syrup and brown sugar, we used Raw Honey and Coconut Sugar which have lower GI than sugar and not nearly as processed.
This combo tends to make the biscuits not overly sweet, although they still have a good amount of sweetness, just the way we are all used to them!
Note that raw honey is different to many of the standard supermarket ones which have other things added. The raw honey we use at Botaniko Fresh is 100% pure honey local from the Dandenong Ranges, with nothing extra added and no processing.
To increase the healthiness even more, we also use Spelt flour instead of refined white flour. Spelt flour has a higher vitamin and mineral content, contains more fibre and is more easily digestible than white flours.
How to make Healthy ANZAC Biscuits:
Makes Approx 15-20 Anzac Biscuits
2 cups Big Rolled Oats
1 cup Spelt Flour or plain wholemeal flour
2/3 cup Coconut Sugar (See notes)
3/4 cup Unsweetened shredded coconut
1/3 cup Raw honey (See notes)
1/2 cup + 2 tablespoons Butter equivalent to 1 stick of butter
1 teaspoon Bicarb Soda
2 tablespoons Hot water
Preheat oven to 160°C. Prepare a large baking tray and line with non-stick cooking paper. Use 2 trays if you have them and they will fit into your oven.
Add the oats, flour, coconut sugar and shredded coconut to a large bowl and mix to combine.
Add the butter and honey to a saucepan over low heat and cook, stirring, until just melted, then remove saucepan from heat.
Add the bicarb of soda with the 2 tablespoons of hot water to the butter mixture and stir to combine.
Make a well in the centre of the dry ingredients and pour butter mixture into the oat mixture and mix well with a large spoon until combined.
Use a large dessert spoon to scoop out the mixture and place tablespoonfuls of the mixture onto the baking tray. Gently flatten it out with the back of the spoon or your hand, making sure to space them out allowing room to spread. I find slightly damp hands work to keep the mixture from sticking to your fingers.
Bake biscuits for 20 minutes or until deep golden then remove from oven (This will produce a firm and chewy biscuit).
Let biscuits cool in the baking trays for around 5 minutes then delicately move them on to wire racks, cover with a tea towel and let cool to room temperature.
Store in airtight container for up to 5 days – We are sure they will be eaten within 2 days!!