ANZAC Biscuits (with Hidden Nutrition)

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ANZAC biscuits - with choc chips and without


It's ANZAC Day here in Australia.  For those of you who don't know,  it marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War.  If you want to read up on the ANZAC Tradition,  read here.  If you want to read the history of the ANZAC biscuit,  check this page. 

This is my family's recipe,  given to me over the phone one day by my older sister.  I've adapted it here to add some hidden nutrition.  Surprise kids!!!  There's more to these yummy sweet bikkies than meet the eyes.  As I'd played with the flavour a little by adding Quinoa flakes,  I've done some with chocolate chips...  to cover my tracks.  Hopefully they'll be so pleased to see a little blob of chocolate in there,  they won't notice.   I have left most without though,  as Mr frillypants is a part of the anti-chocolate league.  Weirdo.

Ingredients:
  • 1 cup Rolled Oats
  • 1 cup Plain Flour
  • 3/4 cup sugar
  • 1 tab Psyllum Husk
  • 1 tab Quinoa Flakes
  • 1/2 cup fresh dessicated coconut (omit if not fresh)
  • Chocolate chips (optional and not necessary)
  • 125g Butter
  • 2 tabs (80g) Golden Syrup
  • 1 tsp Baking Soda (Sodi Bic)
  • 2 tabs boiling water
Method:
  • Pre-heat oven to 140-150ºC
  • Line 2 large baking trays, 
  • Mix Oats, Flour, Sugar, Psyllum, Quinoa & Coconut in large mixing bowl
  • Combine butter and Golden Syrup in medium saucepan and gently melt
  • Place Sodi Bic into heat-proof jug,  pour in Boiling Water and stir to quickly dissolve
  • Acting quickly now,  remove saucepan from heat and pour in the Sodi Bic mix.  This will foam up really fast, so be ready to then quickly pour this foamy mix into the dry ingredients. (Have it all ready set up)
  • Combine well with a spatula  (Add the choc chips at this stage if you're using them.)
  • I use my tablespoon scoop to measure,  scooping 1/2 a tab and then pushing that off with a teaspoon onto the tray,  allowing space between for it to spread.  If you really wanted,  you could roll the mixture,  but prepare for mess.  Maybe the kids would like to do that bit. 
  • Cook at 140-150ºC for 20-25 minutes until golden
  • Makes approx 35 biscuits
Verdict:  Yummy as always.  Sometimes these come out chewy and sometimes more crispy.  The choc-chips were not necessary as it turned out.  The kids have eaten both types without noticing any flavour difference.

Tweeks:  Other cereals can certainly be added

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