I have grown up eating oat cookies. They’re addictive and so good.

This biscuit has a crunchy exterior and a lovely soft interior if you don’t flatten it too much before you bake them. If you are in any way like me you’ll love the fact that you can dip these crispy’s in a cup of tea or coffee, without it falling into your cup and crumbling like a Marie.

My mother has arrived along with the cooler weather. And instead of making rusks I decided to whip together a batch of these treats with WWI roots.

These Anzacs are slightly different from the normal cookies though. I used Xylitol and mixed in some cinnamon, coconut essence and instead of Golden Syrup, I used Maple Syrup. It’s way healthier and I also substituted my flour for Eureka Mills’ Brown Bread flour, making them low gluten.

Ingredients

1 cup rolled oats (you can use Jungle Oats)

250 ml flour

125 butter

1 tsp bicarbonate soda

1 tablespoon boiling water

1 cup coconut (fine dessicated)

1 cup Xylitol sugar

1 tsp cinnamon

30 ml golden syrup

1 tsp coconut essence

Method

1. Preheat oven to 150 degrees.

2. In a pot, melt butter in the syrup.

3. Mix bicarb with the boiling water and stir that mixture into the melted butter.

4. Add 1 tsp coconut essence to the mixture.

5. In a large bowl, combine, sugar cinnamon, coconut, flour and oats.

6. Add wet ingredients to the dry ingredients.

7. Make small balls and lay them on a baking sheet two fingers apart from each other. Flatten with a fork.

8. Bake for 15 minutes or until they are golden. 18 minutes for a crispy biscuit.

9. Let them cool well before storing them away.