The beloved, traditional Anzac biscuit recipe is a simple one that features rolled oats, desiccated coconut, and golden syrup as the primary ingredients. But with so many different food tribes competing for prominence these days, be it sugar-free, raw, paleo, or #foodporn, the time-honoured recipe may not quite cut if for you and your family on April 25. FEMAIL asked well-known food authors to contribute their spin on the classic Anzac biscuit recipe, from sugar-free, to a pimped-up chocolate and macadamia version... and even a raw recipe. But how do they stack up against the original? Bake (or simply make, in the case of the raw variety) one or all of these recipes this weekend, and decide for yourself... Traditional treat: The classic ANZAC biscuit is a much-loved classic cookie . SUGAR-FREE ANZAC BISCUITS BY SARAH WILSON, I QUIT SUGAR . 'Anzacs should always have a chewy, almost tooth-cracking quality (traditionally they were rock hard) and to get this result without sugar can be tough,' says I Quit Sugar founder Sarah Wilson. 'This recipe uses rice malt syrup which is a fructose-free sweetener that, unlike sugar, doesn't cause metabolic havoc. But, as with all our recipes, we keep the sweetener to less than half a teaspoon per serve. We chuck in some macadamias to give them extra Australian love!' 'These delicious Anzac biscuits are the perfect way to celebrate Anzac day this weekend without the sugar hangover.' Yield: 25 biscuits . Prep time: 10 minutes . Cooking time: 20 minutes . Total time: 30 minutes . Ingredients . 125 g unsalted butter. ¼ cup rice malt syrup. pinch sea salt. ½ teaspoon bicarbonate of soda. 2 tablespoons boiling water. 1 cup rolled oats. ¾ cup desiccated coconut. 1 cup plain flour (or plain gluten-free flour). ½ cup roughly chopped macadamias. Directions . 1. Preheat oven to 150ºC/ 300ºF/ Gas Mark 2 and line baking trays with baking paper. 2. In a small saucepan over low heat, melt the butter and rice malt syrup, stirring until the mixture starts to bubble. Add a pinch of salt. 3. Combine the bicarbonate of soda with boiling water and add to butter mixture. 4. Combine remaining ingredients in a separate bowl. Pour melted butter mixture into dry ingredients and combine well. 5. Roll 1 teaspoon of mixture into a ball and place on tray, flattening into a disc. Repeat with remaining mixture, allowing room for spreading. 6. Bake for 20 minutes or until golden brown. 7. Allow to cool on trays before transferring to a wire rack. Store in airtight container. For more recipes, visit I Quit Sugar. I quit sugar: Sarah Wilson's sugar-free recipe substitutes golden syrup and sugar for rice malt syrup . Sugar-free: 'These delicious Anzac biscuits are the perfect way to celebrate Anzac day this weekend without the sugar hangover,' says Wilson . CHOCOLATE & MACADAMIA ANZAC BISCUITS BY LORRAINE ELLIOTT, NOT QUITE NIGELLA . 'There are two types of Anzac biscuits: crunchy and chewy, and while I'll happily eat both I prefer crunchy,' says Lorraine Elliott of food blog Not Quit Nigella. 'These Anzac biscuits are definitely of the crunchy variety. Think brandy snaps or toffee in their tooth feel. 'The macadamias and chocolate give it a bit of luxury that isn't traditional but I am not really allowed to make them any other way now that friends and family have tried this one.' Chocolate-coated: Food blogger Not Quite Nigella's pimped-up variety features chocolate and macadamia . Yield: 24 biscuits . Preparation time: 5-10 minutes . Baking time: 15 minutes . Total time: 20-25 minutes . Ingredients . 1 cup oats . 1 cup firmly packed brown sugar . 1 cup/125 g/4.4 ozs macadamia nuts, chopped . 3/4 cup plain or all purpose flour . 1/2 cup desiccated coconut . 130g/4.6 ozs butter . 2 tablespoons golden syrup (can also use honey) 1 tablespoon hot water mixed with 1/2 teaspoon bi carbonate of soda . 250g/1/2 pound dark chocolate (optional) Method . 1. Preheat oven to 175°C/375°F. Line two large trays with parchment (you will actually put six biscuits on each tray so you can line four baking trays if you want). Not Quite Nigella's Lorraine prefers crunchy Anzac biscuits . In a medium sized bowl mix the oats, brown sugar, flour, nuts and coconut so that it is evenly distributed. 2. In a small saucepan (or even in the microwave) melt the butter until completely melted. Add the golden syrup and bi-carb and water mix. Whisk to combine and then add this liquid mixture to the dry mixture and stir until everything is moistened. Shape into walnut sized balls with hands and place far apart on the baking sheet as they will spread a lot - I fit six per tray. Bake for 15 minutes. Allow to cool on the tray for five to ten minutes and then place on a cooling rack as they will firm up then. Repeat with rest of the dough. 3. If you are making these with chocolate, melt the chocolate in a double boiler (a heatproof bowl fitted over a saucepan of simmering water ensuring that the bottom of the bowl doesn’t touch the water) or in the microwave on 50 per cent power with 60 second bursts, stirring between bursts. Spread the chocolate over the bottom with an angled spatula and leave bottoms up to set. For more recipes, visit Not Quite Nigella. Sweet: These versions are thinner like brandy snaps . RAW ANZAC COOKIES BY TALINE GABRIELIAN, HIPPIE LANE . 'These chewy Anzac biscuits are a healthy twist on the original sugar, butter and flour loaded cookies,' says Taline Gabrielian, founder of Hippie Lane app. 'They are quick and easy to make and are completely raw. Raw food is high in nutrients and minerals as the food preserves the enzymes that are lost in the cooking process. 'These cookies will prove that raw healthy treats are the way to go. They taste just like the real deal without the guilt. Get making!' Raw movement: Not a fan of baked? Give these raw version of the classic recipe a try . Ingredients . 2 cups oats . 1 cup quinoa flakes . 1 cup coconut, desiccated . 1 tsp vanilla powder . Pinch salt . ¾ cup golden syrup* . 4 tbsp almond butter or other mild tasting nut butter (cashew or macadamia) ½ cup oats . Method . Taline is founder of popular raw food app Hippie Lane . 1. Process oats in the food processor to resemble fine flour consistency. This may take 1-2 minutes depending on the strength of your food processor. 2. Add quinoa flakes and coconut and continue to process. 3. Add vanilla, salt, golden syrup and almond butter and process until dough-like. The mixture should stick together. 4. Roll mixture onto kitchen bench or cutting board, add extra oats and cut with round cookie cutter. 5. Best eaten 30 minutes after removing from freezer. * I use golden syrup in this recipe as it adds the necessary flavour to achieve the true anzac cookie taste. For the healthiest version of this recipe, substitute the golden syrup with rice malt or maple syrup. For more recipes, follow Taline on Instagram and visit her website. 'These cookies will prove that raw healthy treats are the way to go. They taste just like the real deal without the guilt,' says Taline . With slight variations in measurement, the traditional Anzac biscuit recipe tends to look something like this... Ingredients . 1 cup rolled oats . 1 cup plain flour . 2/3 cup brown sugar . 2/3 cup desiccated coconut . 125g butter . 2 tablespoons golden syrup . 1/2 teaspoon bicarbonate of soda . Method . Place rolled oats, flour, sugar, and coconut in a large bowl and combine. Melt butter and golden syrup in a saucepan over medium heat, adding bicarbonate of soda once melted. Add butter and syrup mixture to dry ingredients and stir to combine. Roll into balls and place on baking trays lined with baking paper. Bake in a 160 degree oven for 10-12 minutes. Classic recipe: The beloved classic features rolled oats, golden syrup and dessicated coconut .
Classic biscuits feature rolled oats, golden syrup and coconut.
Sarah Wilson's sugar-free version substitutes rice malt syrup.
Food blogger Not Quite Nigella adds chocolate.
Raw foodie Taline Gabrielian came up with no-cook version of the classic.