Almond Flour Anzac Biscuits

A lower carb version of Anzac biscuits. You must let them cool before eating. I also throw in a handful of craisins sometimes.

• Ready In: 25 mins
• Serves: 12
• Yields: 12 Cookies

Ingredients

• 1  cup rolled oats
• 1  cup  almond meal
• 1⁄2 cup  desiccated coconut
• 80  g butter
• 3  teaspoons brown sugar
• 2  tablespoons  agave syrup (corn or maple wil work also)
• 1  teaspoon bicarbonate of soda
• 2  tablespoons  hot milk

Directions

1. Preheat oven to 350F.
2. In a large mixing bowl place the oats, almond meal, coconut and mix with a wooden spoon.
3. Place butter, brown sugar and golden syrup into a tiny saucepan and melt on low heat.
4. Meanwhile place milk in a small cup into the microwave and heat for 10-15 seconds until hot. Take out and place bi-carb soda and mix, it will start to foam.
5. Now add the butter mixture to the dry mix stirring with wooden spoon. Add milk mixture and mix until all incorporated.
6. Layout a tray with baking paper. Take a large tablespoons of mixture, roll in your hands and flatten into biscuit shape then place onto tray.
7. Bake for 12-13 minutes depending on oven, until top starts to look golden.
8. Take out of oven, and let tray sit for 10 minutes until the biscuits harden as they will be very soft. Once cooled place onto cooling rack and let cool.