Dairy & Egg-Free Anzac Biscuits

Ingredients

• 1 cup Rolled Oats
• 1 cup All-Purpose Flour
• 1 cup Desiccated Coconut
• 3/4 cup Sugar
• 125 g Vegan Butter
• 2 tbsp Golden Syrup
• 1/2 tsp Baking Soda
• 2 tbsp Boiling Water

Instructions

1. 1Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper.
2. 2In a large bowl, combine the 1 cup Rolled Oats, 1 cup All-Purpose Flour, 1 cup Desiccated Coconut, and 3/4 cup Sugar. Stir them together until they are evenly mixed.
3. 3In a small saucepan, over low heat, melt the 125 g Vegan Butter and 2 tbsp Golden Syrup together. Stir occasionally until both ingredients are fully melted and combined.
4. 4In a separate small bowl, carefully dissolve the 1/2 tsp Baking Soda in the 2 tbsp Boiling Water. The mixture will bubble and froth vigorously. Immediately pour this frothy mixture into the small saucepan with the melted 125 g Vegan Butter and 2 tbsp Golden Syrup, and stir gently to combine.
5. 5Pour the entire contents of the saucepan (the wet ingredients) into the large bowl containing the dry ingredients. Mix everything together with a spoon or spatula until just combined and no dry streaks of flour remain; do not overmix the dough.
6. 6Take small portions of the dough, about 1 inch (2.5 cm) in diameter, and roll them into balls between your palms. Place these dough balls onto the prepared baking sheet, ensuring there is about 2 inches (5 cm) of space between each one to allow for spreading during baking.
7. 7Bake the biscuits in the preheated oven at 320°F (160°C) for 12 to 15 minutes. The biscuits are done when their edges are golden brown and their centers appear set and slightly firm to the touch; they will still be soft in the middle but will firm up as they cool.
8. 8Allow the baked biscuits to cool on the baking sheet for 5 minutes. This initial cooling helps them to firm up and prevents them from breaking when moved. After 5 minutes, carefully transfer the biscuits to a wire rack to cool completely before serving.

Substitutions

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