Bit-like Anzac Cookies!

Ok, I admit I should of posted this a few days ago so you could all benefit from making these delicious cookies....... but surely it clear by now that my blogging mojo left the building quite a few years ago! 
Now sadly I will admit, I have been making this new version of Anzac cookies for the last few years but never made the time to sit down and blog them! 

WELL TODAY IS YOUR LUCKY DAY! ;-) 

How did these cookies come about when I already have a recipe for Anzac Biscuits..... 
Well we haven't had coconut in the house for over 4 years now, and I eat virtually flour free so I decided to make a varied version of the one I already published all those years ago! 

Ok, I know that it's not very traditional to make Anzac cookies without coconut, but when you're limiting saturated fat this version sure gives you the mouth feel of a traditional Anzac cookie, but without the unhealthy fat. I decided to add golden syrup instead of rice malt to this recipe as I really feel like it is what truly reminds me of Anzac cookies! 

ENJOY! 

        You'll need:
        (Makes 8 thick cookies)
                1 cup rolled oats
                1 cup oatbran
                1/3 cup muscavao or brown sugar
                1/2 cup unsweetened apple sauce
                2 Tablespoons golden syrup
                1 teaspoon coconut essense
                1 teaspoon bi-carb soda
                2 Tablespoons boiling water

Combine the dry ingredients in a bowl and mix until well combined. 

Add the wet ingredients EXCEPT for the bi-carb/water but don't mix yet. 

Mix the bicarb in a small ramekin with the boiling water. When it bubbles, add it to your mixing bowl and stir all ingredients gently til well combined and the mixture holds together. 

Don't overstir.

With wet hands press the mixture into 8 cookies and bake in a preheated 180C over for 10-15 mins til desired done-ness (is that even a word?!?!!!).

I found these a little more crumbly than the original recipe, obviously the flour impacts that. I enjoy this texture more of this version and I also enjoy them a little thicker- thus why I consider them a "cookie" compared to a biscuit! I also enjoyed the golden syrup considerably more than the rice malt! 

TO be honest, I"ll never go back to making them the previous way - probably because I"ll never buy coconut again!! haha ;-) 

If you try both - let me know which version you prefer! 

Easy Choc-Mint Biscuits

Happy Australia Day to all my Aussie readers.
I hope you are enjoying your long weekend. 
If you haven't found something amazing to make tomorrow then let me suggest these!
Lots of people think of Tim Tam's and Mint Slice as real 'Aussie' biscuits.
And yes, there are vegan versions available in the supermarket - but hey, why not make your own??!!
I don't pretend these are healthy, but then again, we're all allowed a treat occasionally.

EASY CHOC-MINT BISCUITS

You'll need:
Arnotts nice biscuits
Kingland Soy cream cheese
Your Inspiration at Home choc-mint powder (or alternatively cocoa powder with a drop of peppermint essence)
Lindt 70% dark chocolate block

Remove the creamcheese from the fridge and allow to soften for 10 minutes. Mix in the choc-mint powder (or cocoa and mint essence).
Spread the mixture over the top of nice biscuits. 
Melt the dark chocolate in a microwave on 50% power until soft and runny. Drizzle over the biscuits. 
Allow to cool before serving so the chocolate can set. 
You can keep these in the fridge to firm up for about half an hour. Any longer and the biscuits will go soggy!

Enjoy! :-)