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.
ANZAC biscuits
Method
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.
Makes 12.
Ingredients
- 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