This is our version of the Anzac Day classic. This biscuit is crispy on the outside and slightly more chewy in the centre. They are so quick and easy to make and just like the traditional version will last in the cupboard for over a week…. that’s if you can refrain from eating them all in one sitting.
Free from refined cane sugar and with the benefits of organic rice malt syrup instead of golden syrup these cookies improve of nutritional benefits without skimping on taste!
Preheat oven to 180C. Line 2 baking trays with baking paper.
Place the flour, 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.
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