These are tasty and wholesome little biscuits, inspired by Australian Anzac biscuits. Instead of golden syrup and sugar, this recipe uses agave syrup and sultanas to produce a slightly sweet snack with all the goodness of oats and added linseed. This recipe makes about 20 biscuits.
- 50g rolled oats
- 50g self raising flour
- 50g sultanas or raisins
- 25g dessicated coconut
- 25g ground linseed (flaxseed)
- 60g unsalted butter
- 2-3 tbsp agave syrup
- In a large bowl, combine the oats, flour, coconut, sultanas, and linseeds.
- Melt the butter and agave syrup in a pan over a low heat. Use 2 or 3 tablespoons of agave syrup depending on the desired sweetness. I have a sweet tooth so used 3 but also tried the recipe with 2 tbsps. My daughter liked both and I preferred the sweeter version!
- Make a well in the dry ingredients and pour in the melted butter/ syrup mix. Stir until everything is well combined.
- Line a baking tray with baking paper. Using a teaspoon, scoop out some dough and roll it into a ball in your hand. Place onto the baking tray and squash down a little (or a lot if you want flat biscuits!). I left them quite round so that my daughter could hold one in her hand easily (see photo below of the bites lined up on the tray).
- Bake at 160C for 15-20 minutes until golden brown (this batch took 18 mins).