Macadamia biscuits

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Macadamia biscuits

125 g butter.
1/2 cup rice malt syrup.
Pinch Himalayan salt.
1.5 tsp. baking soda
2 tbps. boiling water.
1 cup rolled oats.
3/4 cups desiccated coconut.
1 cup gluten free flour (self-raising, or add 1 tsp. of baking powder)
1/2 cup roughly chopped macadamias.

  1. Preheat oven to 150ºC/ 300ºF/ Gas Mark 2 and line baking trays with baking paper.
  2. In a small saucepan over low heat, melt the butter and rice malt syrup, stirring until the mixture starts to bubble. Add a pinch of salt.
  3. Combine the bicarbonate of soda with boiling water, mix well, and add to butter mixture.
  4. Combine remaining ingredients in a separate bowl. Pour melted butter mixture into dry ingredients and combine well.
  5. Roll 1 tsp. of mixture into a ball and place on tray, flattening into a disc – allowing room for spreading.
  6. Bake for 20 minutes or until golden brown (keep an eye on them!).
  7. Allow to cool on trays before transferring to airtight container (preferably glass).

If you have any comments in regards to this recipe, or would like to book a face-to-face, or distance consultation with me, please contact me at katiebarron@bigpond.com or phone 040 991 4552.

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