Anzacs biscuits are a classic Australian favourite, and so good for school lunchboxes. The beta-glucan fibre found in oats absorbs cholesterol in the small intestine like a sponge, and prevents it being reabsorbed by the body. Beta-glucan fibres may also boost the immune system, increase satiety and help regulate blood sugar levels.
I have cut the sugar down in this recipe, and I always use whole rolled oats. Don’t be tempted to use quick oats as they have slightly less fibre and are digested more rapidly. Whole rolled oats also provide lovely texture. You could use steel cut oats too, for a chewier texture.
I sometimes add a tablespoon of chia seeds for extra protein, fibre and healthy omega-3 fats.
Preheat oven to 180°C.
Line a baking tray with baking paper. Sift flour, then place all dry ingredients into a large bowl and combine thoroughly.
Add boiling water to bicarb soda, then combine with melted butter and golden syrup.
Add wet ingredients to dry and mix well. Spoon onto tray and bake until light brown. Makes approx. 20 biscuits.
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