Strawberry Thumbprint Anzac Biscuits |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a variation on the traditional Anzac Biscuit. Totally vegan. Totally delicious. Ingredients:
1 cup rolled oats |
1 cup flour |
1 cup sugar |
3/4 cup dried coconut |
125 g vegan butter |
2 tablespoons golden syrup |
1/2 teaspoon baking soda |
1 teaspoon water, boiling |
1/4 cup strawberry preserves |
candy sprinkles |
Directions:
1. Heat the oven to 150°C.
2. Place the oats, flour, sugar and coconut in a large mixing bowl. Whisk together.
3. Melt the vegan butter and golden syrup together in a sauce pan.
4. Place the baking soda in a tiny bowl and add the boiling water. Add this into the melted butter/syrup mixture.
5. Combine all the ingredients together in the large mixing bowl. Stir until thoroughly combined - adding a bit more water if the dough feels too dry.
6. Place the dough in tablespoon sized balls on parchment paper lined baking sheets. Flatten slightly and make a dent in the center of each with the thumb.
7. Put a dab of strawberry jelly in each dent, cover with sprinkles.
8. Bake for 18 minutes or until dark brown.
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