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<p>These Anzac biscuits (cookies in the U.S.) have 33% less cane sugar and 20% less butter than the original recipe. The way they stay rich in flavor is because they are made with prunes.</p>
<p>These Anzac biscuits (cookies in the U.S.) have 33% less cane sugar and 20% less butter than the original recipe. The way they stay rich in flavor is because they are made with prunes.</p>
Ingredients

    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 /3/4 cup Prune Bits or Diced Dried Plums

    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

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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 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.

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