My Anzac Biscuits

These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli.

I first made them when I was breastfeeding – attempting to reduce the processed sugars and have  healthy snack that wouldn’t the baby. I made these again as treats for my pregnancy students, attending one of my workshops. This time I amended and adapting the original recipe, using coconut oil and date syrup and adding nuts. They are great as a snack, and full of protein. 

• 85g porridge oats
• 85g desiccated coconut
• 100g ground almonds
• Date syrup (or another alternative to sugar) and as needed
• 100g coconut butter
• Chopped almonds and flaked coconuts (about handful each) 

  plus extra butter for greasing

• 1 tbsp golden syrup
• 1 tsp bicarbonate of soda
• 2tbsp of water

Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, ground almonds and date syrup in a bowl. Melt the coconut oil/butter in a small pan and stir in the golden syrup and water. Once melted and almost boiling, take off the heat and add the bicarbonate of soda, it may bubble. Stir gently and incorporate into the dry ingredients. Adding the chopped nuts and coconut flakes. 

I formed round balls out of the mixture, but you can also put a dessertspoonful of the mixture on to baking sheets and bake in batches for 10-15 mins until golden. 

Enjoy!