Kingston Anzac Biscuits
Kingston Anzac BiscuitsServes: 14 individual biscuits Prep Time: 15 Minutes Cooking Time: 15 Minutes
Preheat oven to 150ºC.
In a bowl mix the rolled oats, almond meal, baking powder and coconut sugar.
Add in Rice Malt Syrup and knead with your hands until the sweetener is evenly distributed into the mixture. Add in the oil and continue to knead and mix the dough.
Line a baking tray with baking paper and with your hands form the cookie dough into cookies and place onto the baking paper. Ensure that the cookies are not too closely distributed as they have a tendency to rise and expand ever so slightly.
Bake your Anzac cookies for 15 minutes, until the edges brown slightly. Once the time is up, leave the tray of cookies in the hot oven.
Once the cookies have been cooled slightly, with a spoon add in the Coco² Hazelnut spread into the centre, then sandwich the cookie.
You may choose to eat your biscuits as an Anzac biscuit or in the form of my absolute all time childhood favourite Anzac Kingston biscuit with the chocolate centre! Enjoy x