What makes Anzac Biscuits unique?
Anzac Biscuits are a unique cookie that originated in Australia and New Zealand. What sets them apart from other cookies is their historical significance and the ingredients used to make them. During World War I, these biscuits were sent to Australian and New Zealand soldiers serving overseas as a special treat from home. They were made with simple ingredients that could withstand the long journey, such as rolled oats, flour, sugar, coconut, butter or margarine, golden syrup, baking soda, and boiling water. We like to replace the sugar with our unique Kanuka Honey which gives a beautiful butterscotch taste and a rich aftertaste of sweet caramel. Today, Anzac Biscuits are still a beloved treat in Australia and New Zealand and are often enjoyed on Anzac Day as a way to honour the soldiers who served in World War I.
The health benefits of using honey instead of sugar
Using honey instead of sugar can have a range of health benefits. Honey is a natural sweetener that is rich in antioxidants, vitamins, and minerals. Unlike refined sugar, honey contains trace amounts of nutrients such as iron, calcium, and potassium. It also has a lower glycemic index than sugar, which means it doesn't raise blood sugar levels as quickly. This makes it a good option for those with diabetes or those who are watching their sugar intake. Additionally, honey has antibacterial and anti-inflammatory properties that can help soothe sore throats and coughs. It can also promote digestive health by acting as a prebiotic that feeds the healthy bacteria in our gut. Overall, using honey instead of sugar is a healthier choice that can provide numerous benefits for our bodies.
The recipe for Parakore Honey's Perfect Anzac Biscuit:
125g butter
1/4 cup Parakore Kanuka Honey
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water
1 cup rolled oats
3/4 cup desiccated coconut
1 cup plain flour
Instructions for the Perfect Anzac Biscuit
Preheat oven to 150ºC and line baking trays with baking paper.
In a small saucepan over low heat, melt the butter and Parakore Southern Bush Honey, stirring until the mixture starts to bubble.
Combine the bicarbonate of soda with boiling water and add to the butter mixture and then combine the remaining ingredients in a separate bowl. Pour the melted butter mixture and the vanilla into the dry ingredients and mix with a wooden spoon to combine well.
Roll 1 teaspoon of mixture into a ball and place on a tray. Repeat with the remaining mixture, allowing room for spreading.
Bake for 20 minutes or until golden brown. Allow cooling on trays before transferring them to a wire rack. Store in an airtight container.