November 18, 2011

Skinny anzac cookies

The coconut, butter and golden syrup combination create a very intoxicating smell as you bake these lovely sunshine coloured cookies. For my adapted recipe, I still used 50 grams of butter as I think it is an important component of the flavour. I replaced the golden syrup with organic honey that I had in the pantry. The oats increase the healthfulness of this recipe and reducing the fat means it qualifies as a skinny sweet. The coconut adds fat but as it is a natural product, I don't worry too much. If you want to cut the fat down more, only add 1/2 cup of the coconut and add extra oats.

What are Anzac Cookies? The acronym ANZAC was coined in 1915 when Australian and New Zealand troops were training in Egypt. The word ANZAC was eventually applied to all Australian and New Zealand soldiers in World War 1. The term is particularly associated with the landing at Gallipoli on 25 April 1915. They were baked by the wives, mothers and sisters of soldiers in the war and sent to provide home comforts and much needed energy.

Skinny Anzac Cookies

1 cup of plain flour
1 cup of oats
1 cup of shredded coconut
1/4 cup of organic honey or golden syrup
50 grams of butter
1/2 cup of caster sugar
1 teaspoon of bicarb soda
1 teaspoon of vanilla essence
1 tablespoon of water
Extra water if needed

Sift the flour and sugar into a large mixing bowl. Melt the butter and honey in the microwave and add the teaspoon of vanilla essence, water and bicarb. Stir in the coconut into the flour mixture and make a well in the centre. Add the melted butter mixture to the dry ingredients and stir with a wooden spoon. Add extra water if the mixture seems a little dry.

Place tablespoons of the mixture onto an oven tray lined with baking paper and bake in a moderate oven (180 degrees) for 15 minutes, or until golden. Take out of oven and leave to cool for 5 - 10 minutes before transferring to a wire rack to cool further.

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