Hey there and happy Anzac Day from Australia! Anzac Day is Australia’s National Day of Remembrance, which stands to remember the service of Australian veterans. I had the day off from classes today, and nearly everywhere in town was closed, too. It really is a true day of honor. I started the morning off bright and early with a sunrise service at 5:30 a.m. with some girlfriends. Despite the very early awakening, I am so glad I went. The music and words spoken were beautiful, and it was so nice to see such a big turnout to honor the veterans. I would say at least 600-700 people were there!
In my opinion, any holiday is a baking holiday, so in honor of Anzac Day, I wanted to bake the traditional “Anzac Cookie” that I’ve seen all over Australia in coffee shops, restaurants, airports, and supermarkets. I just wanted to make it a bit healthier than the traditional versions. I have tried a few Anzac cookies at various places and believe me, they are delicious, but I know they are full of butter…lots of butter! What made of butter, oats, brown sugar, syrup and flour isn’t delicious? There’s nothing wrong with these ingredients at all, I just wanted to use less of them! In my search to find a healthier recipe, I found a keeper from Cooking Light. This recipe uses minimal butter compared to other traditional recipes, but still uses enough to yield a soft texture and buttery-like flavor to the cookies.
These cookies take only minutes to put together, and you only need one mixing bowl from start to finish. Less dishes=happy Meredith. Hope you enjoy these as much as I am!
P.S. the dough is pretty great too…I would know, obviously : –)
Healthier Australian Anzac Cookies
Recipe from Cooking Light
- 1 cup whole oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup shredded sweetened coconut
- 1/2 teaspoon baking soda
- 3 tablespoons water
- 1/4 cup butter, melted
- 2 tablespoons golden cane syrup (I used maple syrup and it worked just fine!
- Cooking spray
- Preheat oven to 325°F (176°C). Line two cookie sheets with baking/parchment paper, and spray with cooking spray. Set aside.
- Combine the first 5 ingredients in a large mixing bowl.
- Next, add the water, butter, and syrup; then stir well.
- Pat/roll the dough into ball formation, using about 1-2 TBSP of dough per cookie, and space the dough out evenly on the cookie sheets. Then bake at 325° for 12 minutes, or until lightly browned. Remove them from the oven, and let them cool. Once firm, remove them from the pans to cool completely on wire racks.
- Eat them with vanilla ice-cream…that’s an order! : )
I brought these to dinner tonight and my two girlfriends really enjoyed them. They said they tasted just like a traditional Anzac cookie…and they would know since they’re Australian! I’d say these are a winner for sure.
What’s your favorite type of cookie?
Oatmeal Raisin and chocolate chip are my top two!