Coconut-free Anzac Biscuits

Perhaps you don't like coconut or maybe you don't have any coconut in your store cupboard so here is an Anzac biscuit recipe that replaces the coconut with almonds.

Almond Anzac Biscuits Recipe

Makes 12

Ingredients:

85g porridge oats 

85g flaked almonds, broken up a little bit

100g plain flour

90g unrefined caster sugar

100g butter

1 tablespoon golden syrup

1 teaspoon bicarbonate of soda

Method:

• Pre-Heat oven to 180°C/Gas 4.
• Prepare a baking sheet with greased paper/baking parchment.
• Put the oats, almonds, flour and sugar in a bowl and mix together. Make a well in the centre.
• Melt the butter in a pan and stir in the golden syrup until dissolved.
• Mix the bicarbonate of soda together with 2 tablespoons of boiling water - it will fizz.
• Add this into the pan with the melted butter and syrup. Stir well.

• Pour into the centre of the dry mix and stir in until everything is coated.
• Place a desert spoon of mix for each biscuit onto the baking tray. The mix is quite loose and crumbly so you may need to gently press the mix together with your fingers. Leave plenty of room between each cookie as they will melt and spread out while baking. Use two baking trays if you can or bake in two batches.
  
  

• Bake for 8-10 minutes until golden. 
• Once out of the oven the biscuits are very fragile. Allow to cool on the baking tray for about 3 minutes before carefully removing with a spatula and placing on a wire rack to cool. Don't worry - they become more robust once cooled!