Relatively healthy (and vegan) raisiny not-anzac-biscuits
I've been trying to find a healthyish "raisin and oatmeal cookie" type recipe that suits my needs as an australian trying to cut down on their sugar (american recipes seem to divide into "SWEET" and "Icky fiddly lite" flavours) and then realised I could just add raisins to anzac biscuits. So, a heavily adapted recipe I just made:
Makes about 10
Preheat oven to 180C. Line baking tray with paper.
Mix dry:
1 cup cake flour (or plain flour)
1 cup oats (can substitute half with coconut)
enough raisins (a third of a cup? I just kept adding them until it looked right)
a bit under a quarter of a cup of brown sugar
Melt in microwave container:
63g margarine or butter
1/8 cup rice malt syrup (about 45g)
Mix separately (I usually use the sticky 1/4 cup :))
1/4 tsp baking soda
2 tsp boiling water
Add baking soda mixture to dry ingredients, then add butter mix. Stir. Make into tablespoonish sized biscuits and bake for 15ish minutes.
(I did mine for about 18 minutes by accident and they were a little toasty)
I realise most people would make more, but I've found the only way to not eat too many biscuits is to not make too many :) The original recipe called for golden syrup and 1/3 cup of white sugar instead of the rice malt syrup and brown sugar respectively.
Makes about 10
Preheat oven to 180C. Line baking tray with paper.
Mix dry:
1 cup cake flour (or plain flour)
1 cup oats (can substitute half with coconut)
enough raisins (a third of a cup? I just kept adding them until it looked right)
a bit under a quarter of a cup of brown sugar
Melt in microwave container:
63g margarine or butter
1/8 cup rice malt syrup (about 45g)
Mix separately (I usually use the sticky 1/4 cup :))
1/4 tsp baking soda
2 tsp boiling water
Add baking soda mixture to dry ingredients, then add butter mix. Stir. Make into tablespoonish sized biscuits and bake for 15ish minutes.
(I did mine for about 18 minutes by accident and they were a little toasty)
I realise most people would make more, but I've found the only way to not eat too many biscuits is to not make too many :) The original recipe called for golden syrup and 1/3 cup of white sugar instead of the rice malt syrup and brown sugar respectively.