V - GF - DF - EF - RSF
Makes 12 biscuits
85g (¼ cup) rice malt syrup or raw honey
½ tsp bicarbonate of soda
120g (1 cup approx.) almond meal
50g (½ cup approx.) desiccated coconut
115g (1 ¼ cup approx.) rolled oats (or quinoa flakes for GF version)
½ cup chopped raw macadamia nuts
Chocolate drizzle 50g 85% dark chocolate, broken into pieces
1 Tablespoon coconut oil
Preheat the oven to 180℃ and line a large biscuit tray with baking paper. In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well.
Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together.
With wet hands roll the mixture into approximately golf sized balls and place well apart (they do spread) on a large biscuit tray. Flatten very slightly with the back of a wet fork and bake until golden (approximately 10-20 minutes).If the mixture is a little dry, add a tablespoon of water to bring it together.
The longer they are baked the crispier they become. So if you like a slightly chewy biscuit remove just as they start to brown. For a crunchy biscuit, leave a little longer. I also find the gluten-free version cooks quicker still.
Whilst they are baking, melt the chocolate by bringing a small pot of water to the boil. Place the chocolate and coconut oil in a bowl and sit over the hot water, mixing until the chocolate is melted.
When they are cooked, allow the biscuits to cool on the tray (they will harden as they cool) and then drizzle over the melted chocolate. Place them in the fridge for 10 minutes for the chocolate to harden.