With rolled oats, flaked coconut and honey, you can have your biscuit and eat it too with our Healthy ANZAC biscuits. All you need to add is a cuppa and perhaps a mate for good conversation.
Makes: 20
Time: 30 minutes
Ingredients
- 1 1/2 cups (175g) rolled oats
- 1/2 cup (40g) desiccated or flaked coconut
- 1/2 cup (60g) flaked or chopped almonds
- 3 tablespoons (60ml) olive oil or melted butter
- 3 tablespoons (60ml) honey (or cocky’s joy*)
- 1 teaspoon vanilla extract
- 1/4 teaspoon bicarb soda
- 1 tablespoon water, to mix
Preheat oven to 150°C and line an oven tray with baking paper.
Add oats, coconut and almonds into a food processor. Add oil/butter, honey, bicarb soda and vanilla. Mix well for about 15–30 seconds or until just combined. Add the water and process again. The water helps the cookie dough stick together.
Form dough into 20 small biscuits and place onto lined baking tray, with enough space in between each biscuit. Flatten down, still ensuring there is enough space around each biscuit. Bake for 20–30 minutes, or until golden brown.
Cool completely before eating, otherwise the biscuits may break apart when warm.
Store in an airtight container for up to five days.
* Golden Syrup
If you prefer a more traditional ANZAC Biscuit, you can’t go past David’s ANZAC Biscuits.
