Gluten-Free ANZAC Biscuits with Coconut and Oats

Instructions

1. 1Preheat your oven to 150°C. Line one baking sheet with parchment paper, ensuring it covers the entire surface.
2. 2In a large mixing bowl, combine the 1 cup of Gluten-Free Rolled Oats, 1 cup of Shredded Coconut, 1/2 cup of Rice Flour, 1/2 cup of Brown Sugar, and 1/2 teaspoon of Baking Soda. Stir these dry ingredients together thoroughly until evenly mixed.
3. 3In a small saucepan, melt the 1/2 cup of Coconut Oil and 2 tablespoons of Maple Syrup over low heat until fully combined. Carefully add the 2 tablespoons of Boiling Water to the saucepan and stir until the mixture is smooth.
4. 4Pour the warm wet mixture from the saucepan into the large mixing bowl with the dry ingredients. Stir well with a spoon or spatula until all ingredients are evenly moistened and a cohesive dough forms.
5. 5Take small portions of the dough, about 2.54 cm (2.5 cm) in diameter, and roll them into balls. Place these dough balls onto the prepared baking sheet, leaving about 5.08 cm (5 cm) of space between each one, then gently flatten each ball slightly with the back of a spoon or your fingers.
6. 6Bake the biscuits in the preheated oven at 150°C for 12 to 15 minutes. The biscuits are done when they are golden brown around the edges and feel slightly firm to the touch.
7. 7Carefully remove the baking sheet from the oven and let the biscuits cool on the baking sheet for 5 minutes; this allows them to firm up. After 5 minutes, transfer the biscuits to a wire rack to cool completely, which will make them crispy.

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