Intro
We’re a bit late on the Anzac biscuits bandwagon, but hey they’re good all year round!
We replaced all the usual processed sugars found in Anzac biscuits with honey – a perfect substitute, that works so well with the oats and coconut.We decided to use our Sugar Gum honey as it has a lovely sweet flavour without it being too overpowering in the biscuits.
Makes 12.
What you need:
1 cup rolled oats
1 1/4 cups plain flour (sifted)
1/2 teaspoon bicarb soda
2 tablespoons of water
3/4 cup coconut (flakes or desiccated)
125 grams butter
1/2 cup of honey (add 3/4 cup if you prefer your biscuits sweeter!)
What to do:
Preheat the oven to 170c.
In a large bowl, combine the sifted flour, oats and coconut. We slightly chopped our coconut flakes to make a happy medium between desiccated coconut and flaked coconut.
In a saucepan over low heat, melt the butter.
Mix the honey in with the butter and take the saucepan off heat. Mix the bicarb soda with the water and stir it in with the butter and honey in the saucepan.
Add the mixture from the saucepan into the bowl of dry ingredients. Mix together until all the dry ingredients are combined.
Roll the mixture into balls, we used roughly a generous tablespoon amount of mixture for each biscuit.
Bake for roughly 12-15 minutes, keeping an eye on them to take them out when they’re golden brown on top.
Happy baking!
