We are open for Anzac weekend including Monday! with each coffee purchased, we will be giving away one of these wholesome little Anzac cookies (until they run out!) Not to worry if you can't make it in, because we are also giving you the recipe. Enjoy the long weekend & happy baking!
1 cup spelt flour*
1 cup desiccated coconut
1 cup rolled oats
1/2 cup sesame seeds
1 cup coconut sugar
1/2 cup dried currants
a small pinch of sea salt
125g unsalted butter or coconut oil, melted
2 tbsp maple syrup
1/4 cup nut milk, or milk of choice
½ tsp baking soda
*You could also use buckwheat flour or all purpose gluten free flour to become gluten free.
Preheat the oven to 160°C and line 2 baking trays with baking paper.
Combine the spelt flour, desiccated coconut, rolled oats, sesame seeds, coconut sugar, dried currants & sea salt in a large bowl. In a separate bowl, whisk together the butter or coconut oil, maple syrup, nut milk & baking soda then mix into dry ingredients until well combined.
Roll mixture into balls slightly smaller than a golf ball and place on prepared trays, allowing 2-3 cm for spreading. Gently flatten in half with a fork or damp fingers.
Bake until slightly golden (about 15-18 minutes). The cookies will till be slightly soft on the inside.
Allow to cool on trays, they will harden up in a matter of minutes.
The cookies will last for up to 2 weeks, stored in an airtight container.