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. Use clean hands to compress the mixture and flatten surface. 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.