The best Australian Snack - Nationally held in everyone's heart.
A recipe as a wheat free alternative! Yummo, they won't last long.
Ingredients:
- 1 cup rolled oats
- 1 cup brown rice flour
- ½ cup brown sugar
- ¾ cup desiccated coconut
- ½ cup almond meal
- 125 grams unsalted butter (or dairy free equivalent)
- 2 tablespoons golden syrup
- 1 teaspoon bi-carb soda
- 3-4 tablespoons boiling water
Method:
- Preheat oven to 150°C. Grease biscuit trays.
- Mix oats, flour, sugar, coconut and almond meal together thoroughly.
- In a saucepan, melt butter and golden syrup until combined.
- Mix bi-carb soda and boiling water together and quickly add to butter mix. It should bubble and froth
- Make a well in the dry ingredients and stir in liquid mix.
- Combine with a wooden spoon.
- Roll a tablespoon full of the mixture into balls and place on try with a 3cm border gap to allow for biscuit to expand, and flatten ball with hand or fork.
- Bake for 13-15 minutes or until golden brown on top.
- Remove from tin once out of oven and place on cooling rack.
- Store in air tight container for 1 week (not that they will last that long once the household smells them cooking)
More Information
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