Just like on Australia Day, today we love to celebrate all things Aussie.
OK, so the last one has some influence from across-the-ditch. But you have to admit that it’s in keeping with the ANZAC spirit.
Yet wouldn’t it be great to have some recipes of our old favourites using a healthy alternative to sucrose and artificial sweeteners?
Of course, Anzac Biscuits are the perfect example. And what could more appropriate today? So, I’ve included my own version of this timeless classic:
2 tablespoons of rice or barley malt syrup
1 cup of plain flour
2 teaspoons of ground ginger
1 cup of rolled oats
1 cup of dessicated coconut
1/2 cup of dextrose
2 tablespoons of boiling water
1 teaspoon of bicarbonate soda
1. Slowly melt the butter and malt syrup over a low heat in a medium saucepan and leave to cool.
2. Sift the flour and ginger into a large mixing bowl and combine with the rolled oats, coconut and dextrose. Then make a well in the centre.
3. Dissolve the bicarb soda into the hot water and add to the cooled butter and syrup. Then stir into the dry mixture.
4. Roll heaped teaspoons of the mixture into a ball and place onto a greased baking tray leaving sufficient space between each as they will spread out.
5. Bake at 180 degrees C for about 15 minutes or until golden brown and just crisp. The time will depend largely on the size of your biscuits and how temperamental your oven is.
It takes about 30 minutes to prepare and makes approximately 24 biscuits.
Kim | 78.3