These chewy biscuits originated from Australia & New Zealand, and are a delicious cookie/flapjack hybrid. A perfect on-the-go snack!
Ingredients
- half cup Spelt Flour or wholemeal, or plain
- 3/4 cup Rolled Oats
- third cup Coconut Sugar
- half cup Desicated Coconut
- half tsp Bicarbonate of Soda
- half cup Butter or dairy free butter
- quarter cup Maple Syrup or agave nectar, or honey
Instructions
- Combine your flour, oats, sugar, coconut and bicarbonate of soda in a bowl.
- Melt your butter and maple syrup in a pan over a medium heat. Stir for a minute after the belter has melted, and remove from the heat.
- Combine your wet and dry ingredients in your bowl. It's best to leave the mixture at this point for 10-15 minutes to allow the oats to soak for a bit, but you can also move on to the next step right away.
- Use a desert spoon to scoop the mixture and place in balls on a lined baking tray. You should have around 10, make sure you leave space between for the biscuits to spread. Use the back of your spoon to gently flatten each ball.
- Bake for 18-20 minutes in a preheated oven at 160C.
- Leave to cool and firm up before enjoying!
Notes
Dip your spoon in warm water before scooping the mixture onto the lined tray to make it less sticky!