Lunchbox friendly, nut-free,egg-free, can be dairy free by replacing butter with coconut oil
- 125 grams butter
- 2 tablespoons pure maple syrup
- 2 tablespoons boiling water from the kettle is fine
- ½ teaspoon of bicarbonate of soda
- 1 ¼ cups spelt flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 3/4 cup rapadura or coconut sugar
Preheat oven to 175 degrees celcius or 160 degrees fan forced.
Grease or line oven trays.
Melt butter with maple syrup in small saucepan over low heat until smooth.
Mix flour, oats, coconut and sugar in a medium bowl.
Combine bicarbonate of soda and boiling water and add to saucepan and stir.
Pour wet mixture into dry mixture and stir well.
Roll tablespoons of mixture into balls and place them on baking tray/s and flatten. Space well apart.
Bake for about 15 minutes or until golden.
Cool biscuits on trays.