These are biscuits in the Australian sense of the word, and they are my all-time favorite. They were baked often in our house growing up and featured in many a school lunch box.
I’ve adapted my Nan’s tried and true recipe to make these, removing the traditional rolled oats and replacing them with flaked almonds to achieve a similar texture, and they are bang on.
I’ve put these together just in time for ANZAC day on April 25th, but I’m pretty sure once you make a batch, you’ll be making them all through the year!
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.