ANZAC BISCUITS

A wonderful tradition of ANZAC Day is making and enjoying ANZAC biscuits with my family.

We love them warm and chewy and with a cuppa (almond chai latte for myself).

DRY INGREDIENTS

100 g (1 cup) rolled oats (or gluten free oats)

75 g (1 cup) desiccated or shredded coconut

125 g (1 cup) spelt flour (or gluten free plain flour)

1/4 cup coconut sugar, rapadura, or organic brown sugar

1/4 teaspoon bicarbonate of soda

generous pinch of Himalayan pink salt

WET INGREDIENTS

Oil or butter: 80 ml (1/3 cup) extra virgin olive oil* OR 100 g melted butter or browned butter**

60 ml (1/4 cup) pure maple syrup

2-3 tablespoons hot water

NOTES:

*you can also substitute with cold pressed coconut oil

**Browned Butter - brown your butter by placing it in a heavy based saucepan on medium-high heat. Let the butter start to bubble and turn a darker colour; it will also smell nutty. Remove from heat and allow to cool slightly. Strain through cheesecloth to get rid of the milk solids and any burnt bits.

DIRECTIONS

1. PREHEAT oven to 180°C fan-forced.

2. Combine all dry ingredients first (the oats, coconut, spelt flour, coconut sugar and bicarbonate soda) in a mixing bowl using a wooden spoon.

3. Make a well in the middle of the dry ingredients and then add all the wet ingredients (the oil or butter, maple syrup and hot water), mixing well with a wooden spoon to combine. If the ingredients haven't formed a sticky dough, add more hot water, 1 tablespoon at a time.

4. Use a tablespoon to divide the dough and roll into balls biscuits onto baking trays, lined with baking paper.

5. Use the back of a spoon to flatten slightly.

6. Bake for 15 minutes or until golden brown.

7. Cool the biscuits on a cooling rack.

8. Enjoy!