Not all Anzac biscuits are created equal, but they are all delicious. Crunchy but chewy, nutty but sweet, the walnuts and sultanas fit right in with the classic Anzac biscuit.
You will need
- 90 g (1 cup) oats
- 80 g (1 cup) desiccated coconut
- 2 tablespoons hulled tahini
- 1/4 cup rice malt syrup
- 25 g (1/4 cup) walnuts, chopped
- 40 g (1/4 cup) sultanas
- 1 teaspoon vanilla extract
10 mins to prep
15 mins to bake
Preheat oven to 180°C and line an oven tray with baking paper.
Place all ingredients into food processor and pulse for 1 minute, or until combined.
Transfer into a medium bowl and using your hands shape the mixture into 12 evenly sized balls. Place each ball between palms to flatten slightly.
Place onto prepared tray and into oven for 13-15 minutes or until golden brown.
Transfer onto cooling tray and allow to cool before serving.