Better Anzac Biscuits

We... are... obsessed. The taste is, shall I say... sensational? Whilst they may not match the classic processed golden syrup type, they come pretty close and many taste testers have become just as obsessed as us. 

Every ingredient matters, and I strongly suggest you follow the recipe and method with precision as this is how you will end up with the perfect outcome. No playing around with this one! 

Keep in mind that gluten free oats ARE possible, you just need to look for 'certified gluten free oats'. The only reason oats are typically not gluten free is because they are contaminated by grains that contain gluten like wheat, rye and barley.

So! These are generally really well tolerated.

Without further ado... ENJOY x

Ingredients:

• 1 cup rolled oats (GF if possible, such as Bob’s Red Mills)
• ¾ cup blanched almond meal 
• ¾ cup shredded coconut
• ¼ - 1/2 cup your choice granulated sugar such as coconut rapadura, cane or Lakanto works, too.
• 3 tbsp maple syrup
• 100g melted ghee (justttt under half a cup)
• ½ tsp baking soda
• 1 tbsp boiling water
• Pinch of salt (or two!)
• ½ tsp ceylon cinnamon 
• 2-3 tsps vanilla 

Method:

1. Preheat oven to 170°C
2. Combine the melted ghee and maple syrp, and stir well. 
3. Combine the baking soda and boiling water. It will foam, and this matters! 
4. Add this mixture to the ghee and maple syrup and stir to combine.
5. Add in the vanilla, oats, almond meal, coconut, sugar, salt and cinnamon.
6. Combine all ingredients. If you have a blender or food processor, a teeny whizz on low is helpful here for it all to come together really well, but don’t blend it for a long period, just 2-3 pulses to combine and allow the moisture to be absorbed.
7. Roll into balls + flatten slightly to your liking. 
8. Bake for 15-17 minutes or until golden around the edges.
9. Allow to cool COMPLETELY before removing from the tray. They will be crumbly and soft but as they cool they will firm up.
10. Enjoy cool or room temperature!