My favourite biscuit of all time. And when I say biscuit I mean it in the Aussie/British sense, not in the American sense. And while I have you here America, why do you call scones biscuits? And why do you serve them with gravy? And why is your gravy all white and jizz-like? So many questions America. So many. Anyway, its Anzac Day on the 25th April kids, so bake these. They are legit better than the original.
1 cup of almond flour
1 cup desiccated coconut
1 cup flaked almonds
1 teaspoon baking soda
1/4 cup honey
1/4 cup coconut oil
1 tablespoon maple syrup
2 tablespoons boiling water
Preheat oven to 120 degrees Celsius.
Line a baking tray with baking paper (I like wax paper).
Combine the almond flour, flaked almonds, coconut and honey in a bowl.
Combine the oil, maple syrup and baking soda in a saucepan over a low to medium heat (it heats quickly). The mixture will begin to froth. Add the boiling water. It will froth a little more and remove from heat. Add to bowl and combine well.
Scoop heaped tablespoons onto tray. I do this with my fingers so I can pack them together a little. You can shape them a little more when on the tray, just so they are packed little circle, but don’t flatten them.
Bake for 30 minutes.
Let them cool a little on the tray before transferring to a rack as they will be soft and they firm up on cooling.