Anzac Biscuits

In honour of Anzac Day, I wanted to do a plant-based version of the very Australian Anzac 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 Biscuits

Makes 20 biscuits

1 ¼ cup rolled oats

1 ¼ cup Self Raising Flour

½ cup Brown Sugar

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 them 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 – these biscuits are very soft when they come out of the oven so remember to allow them to cool.