Dairy-Free ANZAC Biscuits

Ingredients

• 1 cup Rolled Oats
• 1 cup Desiccated Coconut
• 1 cup All-Purpose Flour
• 1 teaspoon Baking Soda
• 2 tablespoons Golden Syrup
• 125 grams Coconut Oil
• 2 tablespoons Water

Instructions

1. 1Preheat your oven to 300°F (150°C). In a large mixing bowl, combine the 1 cup of Rolled Oats, 1 cup of Desiccated Coconut, 1 cup of All-Purpose Flour, and 1 teaspoon of Baking Soda. Stir these dry ingredients together thoroughly.
2. 2In a small saucepan, melt the 125 grams of Coconut Oil over low heat. Once the coconut oil is melted, add the 2 tablespoons of Golden Syrup and 2 tablespoons of Water to the saucepan. Stir the mixture well until it is fully combined and smooth.
3. 3Carefully pour the warm wet mixture from the saucepan into the large bowl containing the dry ingredients. Use a spoon or spatula to mix everything together until all the dry ingredients are moistened and a uniform dough forms.
4. 4Line a baking sheet with parchment paper. Take small portions of the dough, about 1 tablespoon each, and roll them between your palms to form small balls. Place the formed balls onto the prepared baking sheet, leaving about 2 inches of space between each biscuit.
5. 5Place the baking sheet into the preheated oven at 300°F (150°C). Bake for 12 to 15 minutes, or until the biscuits are golden brown around the edges and firm to the touch.
6. 6Carefully remove the baking sheet from the oven. Allow the biscuits to cool completely on the baking sheet for at least 15 minutes before attempting to move them; this cooling step is important to ensure they firm up and do not break apart.

Substitutions

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