I would be lying if I said I don’t have a sweet tooth. It just wouldn’t be ANZAC day without ANZAC biscuits so I decided to have a play around and make a healthier version. These turned out great! I think the only thing that would have made them better was if I had squished them down a bit flatter.
I used coconut oil which has a healthier fat profile than butter, mixed with macadamia nut oil. Macadamia nut oil is high in heart healthy monounsaturated fats and helps make the biscuits nice and crispy. I also reduced the sugar slightly, and switched out some of the plain flour for wholemeal flour.
60g plain flour
65g wholemeal flour
1 cup coconut
50g coconut oil
1/4 cup macadamia nut oil
1/2 teaspoon baking soda
1 cup rolled oats
2 tablespoon golden syrup
2 tablespoons boiling water
Mix together flour, sugar, coconut and rolled oats. Melt the coconut oil and golden syrup together and add the macadamia nut oil.
Dissolve baking soda in the boiling water and add to the oil and golden syrup.
Make a well in the centre of flour, stir in the liquid.
Place in spoonfuls on a greased tray and press down with a fork.
Bake 15-20 minutes at 180 degrees Celsius.