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New Improved Anzac Biscuits

Dairy-free, egg-free, nut-free. Soya-free, sesame-free, vegetarian and vegan Makes 4-6 biscuits, easily multiplied
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Ingredients Method Notes

Ingredients
  

  • 40 g oats
  • 18 g coconut flakes
  • 50 g plain flour
  • Pinch of salt
  • 25 g caster sugar
  • 10 g soft brown sugar
  • 20 g currants or other dried fruit
  • Zest of ½ lemon
  • 40 g dairy-free margarine
  • 15 g golden syrup
  • 10 ml dairy-free milk
  • ¼ tsp bicarbonate of soda

Method
 

  1. Preheat the oven to 170 degrees Centigrade. Line a cookie sheet with non-stick parchment
  2. In a large bowl mis together the oats, coconut flakes, flour, salt, sugars, dried fruit and lemon zest.
  3. Place the margarine, syrup and milk into a small saucepan and bring to a boil. Immediately turn off the heat and stir in the bicarbonate of soda. You should have a foaming mixture.
  4. Pour into the dry ingredients and stir so everything is nicely combined.
  5. Form into balls the size of walnuts and place spaced apart on the baking sheet. Press down lightly.
  6. If you like, place a few extra oats and coconut flakes on top for decoration.
  7. Bake for 12-15 minutes until golden. Cool for a few minutes on the baking sheet before moving to a wire rack.

Notes

These keep well for a good few days if loosely wrapped in foil.