These Anzac biscuits (cookies in the U.S.) have a third less cane sugar and 20% less butter than the original recipe, yet they have a rich flavor thanks to the addition of prunes. For a dairy-free version, replace the butter with coconut oil. Honey can also be used in place of golden syrup.
Yield: 24 cookies
100 g / 3/4 cup all-purpose flour
100 g / 1/2 cup light brown sugar or muscovado sugar
75 g / 2/3 cup old-fashioned oats
75 g / 2/3 cup dried, unsweetened coconut
100 g / 7 tablespoons butter or cold pressed coconut oil or macadamia oil
15 ml / 1 tablespoon golden syrup or honey
1/2 teaspoon vanilla extract
1 teaspoon baking soda
30 ml / 2 tablespoons warm water
Preheat oven to 350F [180C]. Line two large baking sheets with parchment paper.
Place flour in a large bowl and mix in the sugar, oats, coconut, and prunes.
Put the butter in a small pan with the golden syrup and vanilla and melt over low heat. Once melted, stir to combine.
Mix the baking soda with the water in a small bowl to dissolve. Stir into the butter mixture and mix well until it foams up a little in the pan. Remove from heat and mix thoroughly into the dry ingredients.
Spoon tablespoons of the dough onto the lined baking sheets, about 1 in. [2.5 cm] apart to allow room for spreading. Bake until crisp and golden, about 8 minutes. Leave on the baking sheets for 5 minutes, then transfer to a wire rack and allow to cool completely. Store in an airtight tin for up to one week or freeze for longer storage.