PREPARATION TIME: 5 MINS
COOKING TIME: 10 – 15 MINS
MAKES: ABOUT 30
COOKING TIME: 10 – 15 MINS
MAKES: ABOUT 30
INGREDIENTS
1 cup gf rolled oats
160g gf plain flour
1 cup shredded coconut
1 cup dried apricots and dates, roughly chopped
½ cup almonds, roughly chopped
¾ cup dark muscovado sugar
135g butter
2 tbs rice malt syrup
2 ½ tbs boiling water
1 tsp bicarbonate of soda
1 cup gf rolled oats
160g gf plain flour
1 cup shredded coconut
1 cup dried apricots and dates, roughly chopped
½ cup almonds, roughly chopped
¾ cup dark muscovado sugar
135g butter
2 tbs rice malt syrup
2 ½ tbs boiling water
1 tsp bicarbonate of soda
METHOD
* Turn on the oven to 150°C.
* Combine oats, flour, coconut, apricots, dates, almonds and sugar in a large bowl.
* In a small saucepan, add the butter, rice malt syrup and water and stir over a gentle heat until melted. (You can do this in the microwave instead if you like). Be sure not to boil it!
* Stir the bicarb soda into the liquid in the saucepan (it will fizz up to a frothy liquid).
* Pour the liquid mixture into the dry ingredients and mix until well combined.
* Roll a heaped teaspoon of the mixture into a ball in your hands, place on a lined tray and squish with a fork. Allow about 3cm space between each biscuit as they will spread when cooking.
* Place trays in the oven for 10-15 minutes or until golden brown. Once cooked, remove from the oven and allow them to rest for 5 minutes before cooling on a cooling rack.
* Turn on the oven to 150°C.
* Combine oats, flour, coconut, apricots, dates, almonds and sugar in a large bowl.
* In a small saucepan, add the butter, rice malt syrup and water and stir over a gentle heat until melted. (You can do this in the microwave instead if you like). Be sure not to boil it!
* Stir the bicarb soda into the liquid in the saucepan (it will fizz up to a frothy liquid).
* Pour the liquid mixture into the dry ingredients and mix until well combined.
* Roll a heaped teaspoon of the mixture into a ball in your hands, place on a lined tray and squish with a fork. Allow about 3cm space between each biscuit as they will spread when cooking.
* Place trays in the oven for 10-15 minutes or until golden brown. Once cooked, remove from the oven and allow them to rest for 5 minutes before cooling on a cooling rack.
STORAGE, TIPS & VARIATIONS
* Store these delicious biscuits in an airtight container.
* These biscuits will be crunchier the longer you bake them but won’t harden until they have cooled. If you prefer chewy biscuits, cook for only 5-10 minutes.
* Store these delicious biscuits in an airtight container.
* These biscuits will be crunchier the longer you bake them but won’t harden until they have cooled. If you prefer chewy biscuits, cook for only 5-10 minutes.
NOTE
Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no nasties
in your ingredients.
Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no nasties
in your ingredients.
