Prep: 10 mins / Cook: 10 mins / Makes 12 biscuits
1 cup oats
1 cup desiccated coconut
2 tbs coconut oil, melted
1 tbs honey
2 tbs 100 per cent
pure maple syrup
½ tsp baking powder
How to Make:
PREHEAT fan forced oven to 180°C (200°C conventional).
LINE a baking tray with greaseproof paper.
PLACE all ingredients into a food processor and blend until the dates are broken up.
SHAPE the mixture into cookies by rolling them into balls and pushing them down slightly using the back of a spoon once on the baking tray.
BAKE for approximately 10 minutes or until the biscuits are golden brown on top, turning the tray half way through cooking time to ensure even baking.
ALLOW to cool slightly before transferring them to a cooling rack.
TIPS: Make sure you give the raw mixture some distance (3cm) between each biscuit on the tray as the mixture expands slightly in the oven as it cooks. Anzacs will keep for up to a week in the fridge.
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