PALEO ANZAC BISCUITS
- Lizzie M
- Apr 25, 2021
- 1 min read
INGREDIENTS
1 cup flaked almonds
1 cup blanched almond flour, sifted
1 cup shredded/desiccated coconut, unsweetened
1/3 cup ghee, room temp
1/4 cup honey
1/2 tsp bicarb soda
INSTRUCTIONS
Place your flaked almonds, sifted almond flour, and shredded coconut into a bowl and stir to combine.
In a small saucepan, mix the honey and ghee over low heat until melted. Add the bicarb soda and stir until dissolved (mixture looks a bit cloudy, this is normal).
Pour the melted liquid mixture into the dry ingredients and stir together until well-combined.
Place a long piece of baking paper on the counter and scoop mixture onto paper. Roll or knead into a log shape, about 1 foot long, and place into the freezer until solid, about 30 minutes.
Preheat your oven to 160ºC/320ºF and line 2 baking trays with baking paper.
Once the 'log' is solid, using a kitchen knife, slice into rounds, about 1cm thick and place them 2cm apart on the baking trays.
Bake for 10-12 minutes or until golden brown. Remove from oven but do not lift the biscuits from the baking tray, they will be very soft and need to be left to cool for 10 minutes or longer to firm up a bit. (Nibbling on them while they're cooling is totally justified and expected).
Store in fridge and enjoy with some homemade nut milk!
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