Coconut, Oat & Cinnamon Biscuits

Tuesday, August 11, 2015

And with a heavy heart we bid Sydney goodbye one early winter morning. In so few months we were fortunate to make some dear friends in our adopted Sydney neighbourhood. We love you Roseville! Sorely missed, friends and family alike, we will hold those friendships close to our hearts.

In the spirit of all things Australian (and New Zealand) I baked these ANZAC biscuits in my new home. Steeped in sombre history these biscuits were baked for the Australian and New Zealand Army corps in WWI. They held up well for the long journey to the frontlines. Marked in April by a public holiday they are enjoyed year round. A little treat from Australia baked in my Stockholm kitchen.

Coconut, Oat & Cinnamon Biscuits
Warning:these are incredibly moreish, you won't be able to stop at one.

2/3 cup whole spelt flour
2/3 cup rolled oats
1/2 cup desiccated coconut
1 tsp cinnamon
2/3 tsp baking soda
scant 1/2 cup maple syrup
85g coconut oil, melted

Preheat the oven to 175 degrees celsius/345 fahrenheit.

Line a baking tray with parchment paper.

Place dry ingredients in a food processor and blend to a coarse flour.

In a separate bowl whisk the maple syrup and coconut oil for a thick emulsion. Add to the flour and mix until well combined. Drop spoonfuls onto the baking tray leaving enough space for the biscuits to expand. You may need 2 trays. Bake for about 11 minutes or until golden brown. Leave to cool for 5 minutes on the tray before transferring to a cooling rack.