These delicious ANZAC biscuits are perfect with a cup of milky tea! These have got a delicious caramel taste to them, too. Allow to cool for a few minutes after you've taken them out of the oven rather than devouring them straight away! Happy baking.
Makes 12 large biscuits
Preheat the oven to 180 degrees.
1 ½ cup rolled oats (if you have rolled oats, just blitz them in the blender for a few seconds to break them down a bit)
1 cup flour
1 cup desiccated coconut
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 cup brown sugar
½ cup coconut oil
3 tbsp golden syrup
1 tsp vanilla extract
1 tbsp soy milk
Preheat oven to 180C.
In a large mixing bowl, add the oats, flour, coconut, baking soda, salt and cinnamon and mix until fully combined.
Cream the coconut oil and brown sugar together and then add the golden syrup and vanilla.
Mix the dry ingredients into the wet ingredients by hand, stirring until the mixture is very crumbly.
Mix in the soy milk. Add a tiny bit more if needed, until the mixture is sticky enough to roll into balls.
Form balls slightly smaller than a golf ball and place on a baking tray lined with baking paper.
Bake for 15 minutes – the edges should be firm and the tops lightly browned. They will be soft but will firm up while cooling. Remove from the oven and allow to cool for a few minutes before transferring to a wire cooling rack to cool completely.