Friday, April 25, 2014


No sooner is Easter over, then it's ANZAC day and that means cookies - as well as the more serious matter of remembering those who fought and fight for peace.
Traditional ANZAC cookies are a bit high on refined sugar, so I've had a go at cleaning up one of the recipes I found online. I've replaced the usual white sugar and golden syrup with honey, dates and coconut sugar This was the first time I've used coconut sugar  - which was quite a considered purchase as it's way more spendy than Countdown Homebrand bog standard white sugar - but hopefully worth it as it supposedly has a GI rating far lower than the usual white stuff.
Usually ANZAC cookies have dessicated coconut in them, but I forgot to add any. Not quite sure how I could forget, as the jar of coconut was sitting on the kitchen bench, but somehow didn't make it into the cookie mix...

Alternative Anzac Cookies
2 cups oats
1 cup wholemeal flour
1/2 cup coconut sugar
1 cup dates
1/2 cup runny honey
125g butter
1 tsp baking soda
1 tbsp boiling water

Preheat oven to 160C
Put the dates in a foodprocessor and continue to blend until they're pretty pulverised.
Melt the butter and honey together (in a microwave or pan on the stove).
Dissolve the baking soda in a cup with the boiling water.
Add the dry ingredients, the honey /butter and the soda mixture all into the food processor bowl and pulse until well mixed.
Place cookie scoop (or heaped tablespoonfulls) of mixture on a baking sheet lined with paper and flatten the mixture down. Leave a bit of space for further spreading of the mixture - though mine didn't spread too much more.
Bake for about 15-18 minutes. This makes about 24 cookies.

My official blind taster (aka 10 year old daughter) declared them 'Angel Food'. I didn't bother mentioning to Little Miss Fussy that they were a healthy version.

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