Ginger Anzac Biscuits with Ginger Glaze

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Considering I missed Anzac day, here is a recipe to make up for it; a darker and richer version of Anzacs with less sugar and ginger spice. And icing 🙂 Traditionally Anzac biscuits are un-iced, save for a bit of chocolate coating from time to time.

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The treacle is an alternative to golden syrup, but you can use either. As you can see on the un-baked cookies, it gives a rich dark colour.

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And that there brown mass is actually coconut sugar; my nana had some in her cupboard and hadn’t used it so I thought I;d give it a try. It smells a lot like coffee but tastes like caramel. Yum 🙂

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If you don’t ice them, I would recommend doubling the sugar in the recipe.

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Anyway, please enjoy and have a nice week everyone 🙂

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Ginger Anzac Biscuits
Ingredients:
Biscuits:
1/2 cup wheat flour
2 tsp ginger
1 Tbsp coconut sugar
1 Tbsp coconut threads
2 Tbsp rolled oats
35g butter
1 tbsp treacle
1/2 tsp baking soda
2-3 tsp water
Icing:
1 tsp butter
1 tsp HOT water
1/4 tsp ginger
3 Tbsp icing sugar
To top:
1 Tbsp chopped pistachio nuts

Instructions:
Preheat the oven to 180 degrees Celsius and grease or line a cookie tray.

Mix together the flour, ginger, coconut threads and sugar and oats. Melt together the butter and treacle and cool sightly, then mix in the baking soda. Add to the dry ingredients along with the hot water and mix until combined. Roll into ten balls and flatten on the tray. Bake for 10 minutes until golden and the cookies move when slightly nudged. Cool on the tray.

Make the icing by melting the butter into the hot water and adding the ginger and icing sugar. Either spread onto the cookies or drizzle on top. Sprinkle with pistachios. Leave to set.

Lasts well for a few days 🙂

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