Anzac Biscuits are very popular in Australia, especially on Anzac Day. This is a healthier version. Wholemeal flour and honey transform these biscuits to a wholesome delicacy.
Prep: 10 mins
Cook: 20 mins
Yields: 32 Biscuits
2 cups (300g) wholemeal or spelt flour
2 cups (200g) rolled oats
2 cups (100g) shredded coconut
1 tsp. cinnamon (optional)
1Preheat oven to 180ºC.
2Place all dry ingredients into a large bowl and blend well.
3Melt butter and honey in a small saucepan over a gentle heat. Add melted honey and butter to dry ingredients and mix everything together.
4Use a tablespoon to drop dough onto baking trays lined with non stick baking paper. Leave some room between the biscuits as they will expand in the oven. Flatten the biscuits slightly with the back of the spoon.
5Bake for 20 minutes or until golden brown.
6Leave the biscuits for 10 minutes on the baking tray before moving them to a cooling rack.
HISTORY: Australian women baked Anzac* Biscuits for their troops in WWI. The original ingredients are rolled oats, flour, sugar, desiccated coconut, butter and golden syrup. These ingredients do not spoil easily and the biscuits kept well during transportation. Anzac Biscuits were also sold in Australia to raise money to support the war.