These Anzac biscuits (cookies in the U.S.) have a third less cane sugar and 20% less butter than the original recipe. But they taste rich thanks to the addition of prunes. For a dairy-free version, replace the butter with coconut oil. Honey can also be used instead of golden syrup.
Yield: 24 biscuits
100 g all-purpose flour
100 g light muscovado or brown sugar
75 g oats
75 g dried, unsweetened coconut
100 g butter or cold pressed coconut oil
15 ml / 1 tablespoon golden syrup or honey
1/2 teaspoon vanilla extract
1 teaspoon baking soda
30 ml / 2 tablespoon 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 warm through over a gentle heat, stirring 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 into dry ingredients well to combine.
Spoon tablespoons of the dough onto the lined baking sheets, about 1 -in. [2.5 cm] apart to allow room for spreading. Bake for 6 to 8 minutes, until crisp and golden. 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.