Nourishing Anzac Cookies.
1/2 cup of butter or coconut oil melted.
1/2 cup of raw honey or maple syrup.
1 teaspoon of bi carb soda dissolved into a little hot water.
1/2 cup of wholegrain rye flour.
1/2 cup of shredded coconut.
2 cups of rolled oats.
1/2 cup of sultanas. (optional)
1/4 cup of pumpkin seeds.
1 tsp of ground cinnamon. (optional)
In a large pot gently heat and combine together the butter and honey (or alternative substitutions)until melted. Gently add the dissolved bi carb and wait until the mixture has lightened and full of tiny air bubbles. Turn off the heat. Add your dry ingredients directly to this pot and stir together. With wet hands roll the mixture into balls (golf ball size) and evenly place onto a lined baking tray. push each ball down gently with the base of a fork. Give enough room for cookies to spread.
Bake in a moderate oven (180 dg) for 10-15 minutes. The longer you cook these biscuits the crunchier they will be when cooled. Baking for up to 20 minutes creates a yummy crunchy treat! I however prefer mine a little chewy and cook for around 12.