Sugar Reduced Lemon Myrtle ANZAC Biscuits

We have long been a fan of Gemma Stafford, an Irish Chef who trained under the legendary Darina Allen at the Ballymaloe Cookery School in Shanagarry, County Cork. After graduation, Gemma came to Australia and worked at the Thedbo Ski Resort for a season, and it was there that she acquired the recipe for ANZAC biscuits.

We are on a sugar-free kick right now in the effort to slim down before summer, and have adapted Gemma’s recipe for ANZAC biscuits. Plus, we added lemon myrtle – delicious!

Ingredients:

• 1 cup plain flour
• ⅓ cup of granulated Stevia (we use the “Stevia Sweet” brand)
• 1 cup rolled oats
• 1 cup unsweetened shredded coconut (we used Aldi’s organic toasted coconut)
• 1 tsp dried lemon myrtle (we got ours online from Gewϋrtzhaus in Sydney)
• 115gms margarine or butter
• ¼ cup golden syrup
• ½ tsp bicarbonate of soda
• 1 tbsp boiling water

Method:

1. Preheat over to 160o fan forced (or 180o for a regular oven).

2. In a large bowl mix together the flour, Stevia, oats, coconut and lemon myrtle.

3. Melt the butter and golden syrup together in a small saucepan on the stove top.

4. Dissolve the bi-carb in the boiling water, then add to the butter and golden syrup mixture to make it fizz up.

5. Add the butter mixture to the dry ingredients and mix well.

6. Using a tablespoon measure, scoop out level tablespoons of the dough, roll them into balls and place them on baking paper-lined trays. Flatten each ball slightly with the palm of your hand.

7. Bake for 10-12 minutes until golden brown.

8. Transfer to a wire rack to cool.

9. Biscuits keep for up to three days in an airtight container.

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• Food
• Recipes