Sunday, April 25, 2010

Healthy ANZAC biscuits

As heard on Newstalk ZB with Kerre Woodham today.



Look online and you will find many different recipes for ANZAC biscuits – all producing slightly different results. Proportions of ingredients vary, producing biscuits from hard and crisp to chewy and cookie-like. To me an ANZAC is quite flat, with a crispy golden outside and a slight chew to the inside. But for people who enjoy more of a cookie style, I’ve also included a variation for that.
I’ve come across ANZACs with fruit like sultanas or raisins in them, and I can’t help thinking chunks of chocolate would be nice too! But for now let’s stick to the classics. J


Healthy ANZAC biscuits

I have not messed too much with the classic here, don’t worry! But replacing the saturated fat with a good fat, and adding some wholemeal flour, means these Kiwi classics have a healthy twist, and still taste absolutely delicious.

1 cup rolled oats
½ cup plain flour
¼ cup wholemeal flour
½ cup coconut threads
½ cup brown sugar
2 tablespoons golden syrup
¼ cup oil (I used rice bran, but canola or any mild-flavoured oil is fine)
1 teaspoon baking soda
2 tablespoons water

Step 1 Preheat the oven to 180C, (regular bake). Combine the oats, flours, coconut and sugar in a bowl. Stir to combine.

Step 2 Combine the golden syrup, oil and water in a glass jug and stir with a fork to combine. Warm in the microwave for 25-30 seconds. Add the baking soda and whisk with a fork until well combined (it might foam a little, which is fine).

Step 3 Add the syrup mixture to the dry ingredients and mix well. Put teaspoon-fuls of the mixture on to a baking-paper lined tray, leaving space between them (they will spread) and flatten down with your fingers or a fork.

Step 4 Bake for 10-15 minutes, until golden. Remove from the tray to a board or rack to cool.
Makes about 16 biscuits.

VARIATION
These biscuits are flattish, crisp with a bit of chew – a classic biscuit. If you prefer a more soft, chewy, risen, cookie-ish texture, use another ¼ cup flour, and add 2 tablespoons apple sauce/apple puree to the mixture when you combine the wet and dry ingredients, and cook the biscuits for 15-20 minutes. (See photo for the difference!)

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