My go-to recipe for Anzac bickies for the past few years has been one on the TOM Organics website. It was easy to make, used a selection of ingredients I always have on hand and the bickies were just perfect. I went to make them last week and was sad to find the recipe was no longer there! So of course that meant I needed to try my hand at coming up with something Anzac-ish, Thermobexta-style. Having just typed this, I thought I better double check that recipe I referred to in the first sentence is definitely not there and it has actually been added back on to their website (just a few days ago!) Here is the link, it is terrific if you are wanting biscuits rather than a slice.
130g coconut oil
50g rice malt syrup
1 tbs boiling water
1 tsp bi-carbonate of soda
100g coconut sugar
70g rolled oats
60g desiccated coconut
40g chia seeds
200g wholemeal spelt flour
1. Preheat oven to 160°C. Line the base and sides of a slice tin with baking paper, allowing the long edges to overhang a little.
2. Place coconut oil and rice malt syrup in mixer bowl. Heat for 2 minutes/90/speed 2/MC off.
3. Meanwhile, place bi-carb soda and boiling water into the MC (the measuring cup from the middle of the bowl’s lid). Mix with a teaspoon to dissolve bi-carb and add this to the bowl when the heating time in step 1 is complete.
4. Add sugar, oats, coconut, chia and flour. Combine for 20 seconds/reverse/speed 3/MC on.
5. Transfer mixture into the lined tin. Bake for 20 minutes, or until slice is golden brown.
6. After removing slice from the oven, leave in the tin to cool for a minimum of 30 minutes, before lifting out and cutting in to squares.