Anzac biscuits go low(er) carb

Tomorrow is Anzac Day, a day when Australians and New Zealanders remember those who fought at Gallipoli in World War I. Anzac biscuits are eaten all year round, but a news story this week on what may and may not be included in Anzac biscuits prompted me to experiment to see if I could create a lower carbohydrate version of the classic biccie! Turns out the answer is yes. I took one of the recipes on the Australian War Memorial's website (#2 on this page), halved the sugar, and replaced the wheat flour with chickpea (besan) flour. The recipe is rather vague about temperature and cooking time, but I preheated the oven to 160 degrees C and cooked the (ten) biscuits for 20 minutes until they were golden. Yummo.