Cookies or biscuits…another British vs. American language confusion! The word “biscuit” has completely different meanings on each side of the pond. A British biscuit is crunchy, dry and something that you might dunk into your tea. An American biscuit resembles what the Brits call a “scone” – soft, thick and dense. The only agreement is the term “cookie” for the large, slightly softer and round biscuit.
I’m sticking with the British meanings since it makes more sense to me (but I’m biased because I’m a Londoner!) I’m calling today’s recipe Anzac “cookies” since they have a delicious golden crisp exterior and slightly moist interior.
Oats, bananas and coconut – a match made in heaven! And all natural ingredients! You can’t feel guilty munching down on one (or twelve…) of these!
I have made these cookies healthier by halving the sugar from the traditional Anzac cookie recipe and replacing it with a ripe banana, and they were still sweet! This recipe is definitely a keeper!
- 1 cup quick cooking oats
- 3/4 cup flaked coconut
- 3/4 cup self raising flour
- 1/4 cup rice flour
- 1/2 teaspoon baking soda
- 1/2 cup white sugar
- 1 banana
- 1/2 cup butter
- 2 tablespoons boiling water
- Mix oats, flour, sugar and coconut together.
- Melt the butter, mash the bananas and mix together. Mix the soda and the boiling water and add to the melted butter.
- Add the butter mixture to the dry ingredients.
- Place a tablespoon full of the mixture on baking parchment and flatten into a cookie shape. These biscuits don’t spread much, but grow slightly upwards.
- Bake at 180C (350F) for 18 to 20 minutes.