This biscuit is like a chocolate variation of the classic Anzac biscuit. It is loaded with oats, coconut and rice malt syrup. Chewy and delicious you really can’t go wrong! Whip them up on the weekend and you’ll have a tasty treat ready to go all week long 🙂
Preheat oven to 180C. Line 2 baking trays with baking paper.
Place the flour, cacao, coconut, rolled oats and coconut sugar in a large bowl and stir with a wooden spoon to combine.
Place the coconut oil and rice malt syrup in a small saucepan over low heat and cook, stirring occasionally, for 3 mins or until coconut oil is melted. Set aside for 5 mins to cool slightly.
Combine 2 tbsp boiling water and the bicarbonate of soda in a small bowl. Add to the oat mixture along with the coconut oil mixture. Stir until well combined.
If the mixture is a little crumbly at this point add 1-2 tbsp of hot water, just enough so you can bring the mixture into balls. It is a crumbly mixture by nature so be patient and don’t add too much water as it will mean the biscuits don’t come out crispy at the end.
Roll tablespoon of the mixture into balls and place on the lined trays, allowing space for spreading. Gently press each ball to flatten slightly.
Bake for 12 mins for crisp biscuits. Set aside on the trays to cool completely. The biscuits will harden as they cool.
Drizzle with the melted dark chocolate and enjoy!
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