Thursday, April 23, 2015

Anzac Biscuits

On  ANZAC Day, we can't think of anything better to warm you up after a memorial commemoration than a cup of tea and a handful (or two) of these delicious ANZAC biscuits by Petite Kitchen. 

Photos and recipe below all from here

1 cup gluten free rolled oats 
1 cup desiccated coconut 
1 cup ground almonds 
1/4 cup sesame seeds (optional) 
2 tbsp poppy seeds (optional) 
4 tbsp honey 
4 tbsp butter (coconut oil or olive oil also works well) 
1/2 tsp baking soda 
1 tsp apple cider vinegar a pinch of sea salt

Preheat the oven to 160°C, and line a baking tray with baking paper. In a food processor add all of the ingredients Process until a dough like texture is achieved. You may need to scrape down the sides a little.

Using your hands, form small balls and place them on to the baking paper, a couple of centimeters apart as they expand a little. Using a fork or your fingers, press down on each ball to flatten in half.

Place in to the oven and bake for 12-15 minutes or until nice and golden on the outside. Leave to cool.

Makes around 20 cookies, will keep for 3-4 days in an airtight container. They also freeze fantastically.

*gluten free
*dairy free (using olive or coconut oil)
*refined sugar free
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