I don't know a kid that doesn't like an Anzac biscuit! It doesn't take much to boost your basic Anzac biscuit recipe and really ramp up the nutrition.
This recipe uses a combination of wholemeal flour to give a fibre boost, plus pepitas and chia seeds for extra crunch and texture as well as adding zinc, magnesium, calcium, good fats and protein.
These biscuits will keep in an airtight container on your bench top for at least a week and freeze for up to 3 months.
Seedy Anzac Biscuits - Makes 24
1/2 plain flour
1/2 plain wholemeal flour
3/4 cup white sugar
1 cup roll oats
1 cup shredded coconut
1 TBS chia seeds
1/4 cup golden syrup
1/2 tsp bi-carb of soda
Melt butter in saucepan over low heat and add golden syrup. Mix to combine. Add 1/2 tsp bi-carb of soda and allow mixture to bubble up. Remove from heat.
Add all dry ingredients to a bowl. Pour over butter mixture and stir. Using your hands roll into small balls and place onto a lined baking tray.
Cook for 12 mins at 180 ℃ or until golden brown. Cool completely then store in an air tight container on the bench for up to a week or freeze for unto 3 months.