I absolutely love these yummy oaty biscuits which originate from Australia. I have made them before, but as I'm trying to be healthier at the moment I decided to try out a lower fat version of the recipe which contains no butter. It's also Australia Day today! The biscuits get their name because they were made by the wives and family of the Australian and New Zealand Army Corps, and sent to them as the ingredients meant they kept well in transit and didn't go off for a while.
I started by mixing 200g oats, 100g plain flour, 80g wholemeal plain flour, 30g dessicated coconut and 95g light brown sugar in a bowl.
Then I put 100ml sunflower oil, 4 tbsp golden syrup and 4 tbsp water in a pan and heated it on high for about 30 seconds until it bubbled. I took it off the heat, and stirred in 2 tsp bicarbonate of soda. It will froth quite a bit, but keep stirring until it calms down.
I poured the mixture into the dry ingredients and stirred until well combined.
I used my hands to shape the biscuits into small balls. Dieting tip: make smaller biscuits! And I put them onto a lined baking tray.
I baked on 180C/350F/Gas Mark 4 for 10-15 minutes until golden. Leave them to cool on the baking tray until they are firmer before moving to a cooling rack.
I melted some dark chocolate (approx 150g) and dipped the biscuits into it. You don't have to use the chocolate, but dark chocolate (in small quantities!) is known for it's health benefits such as containing antioxidants, vitamins and minerals.
Once the chocolate sets they are ready to enjoy! The biscuits last for at least a week in an air tight container, depending on how strong your willpower is!
Recipe adapted from the Australian Healthy Food Guide.
