• Lara Flanagan

Anzac Day Biscuits

In honour of Anzac Day, I wanted to do a plant-based version of the very Australian Anzac Day Biscuits. All I can say is that these were so good I think Archie and Rissie have eaten them all. I will have to make another batch tomorrow!




Anzac Day Biscuits

Makes 20 biscuits

1 ¼ cup rolled oats

1 ¼ cup Plain Flour

½ cup Brown Sugar

2 teaspoons of Baking Powder

1 teaspoon of Bicarbonate of Soda

1/3 cup maple syrup

1/3 cup olive oil

1/3 cup golden syrup

1 teaspoon of vanilla essence

2 tablespoons of almond milk

Preheat oven to 160 degrees Celsius. Line two baking trays with baking paper.

In a bowl add the dry ingredients.

Blend the maple syrup, olive oil, vanilla essence, golden syrup and almond milk in a jug until combined.

Add the wet ingredients to the dry ingredients and mix until well combined.

Roll into approximate tablespoon-sized balls and place on the baking trays.

Flatten each biscuit with a floured fork.

Cook for 20 minutes checking regularly to make sure the biscuits don’t burn.

Allow to completely cool before removing from tray.

NB – if you prefer a chewier biscuit cook for five minutes less. These biscuits are very soft when they come out of the oven so remember to allow to cool.

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