Recipe of the Week – Low Fat Anzac Cookies


These Aussie classics are based on a traditional Scottish oatmeal biscuit baked at home and sent to soldiers in the Australian and New Zealand Army Corps during World War 1. It is believed however that they were not called Anzac biscuits until after World War 1 when they continued to be made and sold instead as fund-raisers for returned soldiers. Our version has less sugar and significantly less total and saturated fat. Using smaller amounts of healthier fats in a reduced fat margarine spread rather than saturated fats from butter and a lite coconut greatly reduces the bad fat content- but they still taste great. Each biscuit contains only 2.5 grams of fat compared to 6 grams in a normal small Anzac biscuit. If you want an even more wholesome biscuit try swapping wholemeal plain flour for white.


  • Preparation:10 minutes
  • Cooking Time:20 minutes
  • Serves:30
  • Main Ingredient:Oats
  • Category:Cakes and Bakes


  • 1 1/2 cups (135g) traditional rolled oats
  • 1 cup (150g) wholemeal or white plain flour
  • 1/3 cup (80g) caster  or raw sugar
  • 1/2 cup (45g) lite desiccated coconut
  • 3 tablespoons (60g) golden syrup
  • 4 tablespoons (80g) reduced fat canola or polyunsaturated spread (dairy free spread can be used)
  • 1/2 teaspoon coconut essence
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons boiling water


Step 1:

Preheat the oven to 150°C. In a large bowl combine oats, flour, sugar and coconut and mix well.

Step 2:

Combine syrup and reduced fat spread in a small saucepan and stir over a low heat until melted and runny. Add coconut essence. In a small bowl or cup combine soda and boiling water and stir through the golden syrup mixture immediately.

Step 3:

Stir the warm wet mixture through the dry ingredients and combine well.

Step 4:

Roll two teaspoons of the mixture into a small ball and place 4-5cm apart on a greased baking tray. Press down lightly on each biscuit with the back of a spoon to flatten a little. Repeat until all mixture is used up. Bake for 18 minutes or until golden brown. With a spatula or bread and butter knife separate the biscuits from the tray while still warm to prevent sticking. Cool on trays.

Tip: If you want a chewier Anzac biscuit try lining the baking trays with baking paper first. To make rolling the biscuits easier be sure to use slightly wet hands. Biscuits can be stored for 3-4 days in an air-tight container. A teaspoon of cinnamon or ground ginger is also a good way to vary this old fashioned Aussie favourite.

For a wheat free biscuit try substituting a gluten free flour.

This weeks recipe was sourced from


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