Anzac Cookies

Today we traditionally bake Anzac cookies in remembrance of  the Australian and New Zealand Army Corps. These bickies were sent to soldiers overseas during World War I as a source of food and a symbol of support from home. 

I have a really yummy nutritious spin on this recipes that i thought i would share with you. Made with far less sugar than most recipes and with a few added seeds snuck in.

If you are looking for an activity with your little ones this arvo, this would be a goodie. 

And beyond Anzac day i would definitely add this to your repertoire as they make a great homemade addition to school lunch boxes.

Ingredients

100 grams rolled oats

80 grams coconut shredded or desiccated 

150 grams flour 

40 grams seeds like sunflower and/or pumpkin

(I went for GF but plain wheat or spelt works well too)

lemon zest to desired taste*

150g unsalted butter

90g honey

100g raw sugar

1/2 tsp bicarbonate soda

*for little ones with picky eating habits use a pinch and for more adventurous taste buds i would use up to a teaspoon

Method

Preheat oven to 180°C. Combine the oats, coconut, flour, seeds, lemon zest and a pinch of salt in a bowl. Set aside. 

Place the butter and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add the honey stirring vigorously. Then add the bicarb soda and 1 tbs water. Stir to combine.

Using a wooden spoon, combine butter and oat mixture. Then using 1 tbs mixture each, roll into 24 equal-sized balls. Divide between two baking paper-lined baking trays, leaving 3cm between each.

Flatten biscuits slightly, then bake for 10-12 minutes until the  tray is slightly golden. Swap trays and cook for a further 5 minutes until all biscuits are golden.