<p>These Anzac biscuits (cookies in the U.S.) have a third less cane sugar and 20% less butter than the original recipe. The way they stay rich in flavor is thanks to prunes.</p>
<p>These Anzac biscuits (cookies in the U.S.) have a third less cane sugar and 20% less butter than the original recipe. The way they stay rich in flavor is thanks to prunes.</p>
Ingredients

    100 g all-purpose flour

    100 g light muscovado or brown sugar

    75 g oats

    75 g dried, unsweetened coconut

    100 g Prune Bits or Diced Dried Plums

    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

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Instructions

    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.

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