It's the Anzac Centenary tomorrow so I made these sugar-free Anzac biscuits. A combination of recipes from Sarah Wilson's I Quit Sugar and Dean Brettschneider from A Treasury of New Zealand Baking.
130g butter
1/2 c rice syrup or honey
pinch salt
1/2 tsp bicarbonate of soda
2 tbs boiling water
1 c rolled oat
3/4 c desiccated or threaded coconut
3/4 c sunflower seeds, slightly toasted
1 c flour

Preheat oven to 180C. Line 2 oven trays with baking paper.
In a small saucepan melt the butter and rice syrup. Add salt.
Combine baking soda with boiling water and add to butter mixture.
Combine remaining ingredients in a big bowl and pour in wet mixture. Mix well.
Spoon tablespoons onto the baking trays and flatten into a disc. Leave room for spreading.
Bake for about 15 min until golden brown. Allow to cool before transfering to a wire rack.
Makes 16-20.