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- ANZAC BISCUITS RECIPE IN
LIVING LITE:
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- Many of you have the
original self-published spiral-bound
version of "Living Lite," and
it contains a recipe for Anzac
Biscuits in which I used a product
called Fat Replacer. This
product is no longer available. When we
became aware of this, I devised another
recipe using chestnut puree instead of
the Fat Replacer. A copy of the amended
version was sent to everyone that
contacted me regarding the obvious
problems they experienced in locating
this product. (The Penguin edition of
"Living Lite" contains the
amended recipe).
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- For those who have not got
this amended recipe, here it is:
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- Anzac Biscuits
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- ½ cup plain flour
- ½ cup wholemeal plain
flour
- 1 cup rolled oats
- 2 tbspn desiccated coconut
- ½ cup white sugar
- ¼ cup Splenda
- 65g polyunsaturated
margarine
- 65g chestnut puree
- 2 tbspns golden syrup
- ½ tspn baking soda
- 1 tbspn boiling water
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- Preheat oven to 160
degrees C. Line 2 large oven trays with
baking paper. Sift flours into a bowl.
Add oats, coconut, sugar and Splenda.
Combine margarine, chestnut puree and
golden syrup and stir over low heat until
melted (or microwave 20 - 30 seconds).
Remove from heat. Whisk the puree into
the butter (it may be a little lumpy).
Combine baking soda with boiling water
and add to the butter mixture. Stir this
mixture into the dry ingredients. Using
your hands, roll mixture into 40 balls
and then flatten onto oven trays. Cook 15-20
minutes. Loosen biscuits while warm, and
then leave to cool on trays.
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