baking easter lunchbox < 20 minutes

golden crunch ANZAC biscuits

ready in: <20 minutes

servings: 6 large cookies

by: Sarah Tanner

Crispy, golden and packed with wholesome goodness, these ANZAC-inspired cookies by Sarah Tanner are the perfect way to use up the last of your muesli jar. Chewy with just the right amount of crunch, they’re even better with a drizzle of melted chocolate!

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ingredients

  • 1 ½ cups Ceres Organics Golden Crunch Muesli or Apricot Almond Muesli
  • ½ cup Ceres Organics White Spelt Flour
  • ¼ cup Ceres Organics Coconut Sugar
  • 1 tsp baking soda
  • 75g melted organic butter
  • 1/3 cup Ceres Organics Maple Syrup
  • Melted chocolate for drizzle optional

method

  1. Preheat the oven to 180 degrees Celsius.
  2. In a large bowl, mix the dry ingredients. In a smaller bowl, whisk together the butter and maple.
  3. Add the butter mix to the dry mix and combine well.
  4. Shape into rounds on a lined baking tray, do not pat down.
  5. Bake in the oven for 12 minutes then place onto a cooling tray and drizzle chocolate once cooled.

PERFECTLY PICKED

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