Saturday, September 27, 2014
I thought it was a bit like an Anzac but a bit more substantial and probably no butter. Could also be made gluten free. Also no nuts, so good for school lunches. How healthy is that!
Ingredients , in order of use.
Set oven at 160o C
120 g of Tahini, mix jar well so oil is incorporated. For a thinner crisper biscuit, increase to 150g.
2 generous Tablespoons of Golden Syrup, increase to 3 T for a crisper biscuit.
125 g brown sugar
3 Tablespoons of water
1 teaspoon of Carb Soda
50 g coconut
150g mixture of sesame seeds and sunflower seeds.
160 g rolled Oats
Combine Tahini, Golden Syrup and brown sugar in TMX bowl and mix on speed 5 until all comes to form a soft paste. Scrape down bowl and mix again speed 5 / 10 seconds
Add water and Carb Soda, mix on speed 5/ 10 seconds.
Add coconut and seed, TURBO twice
Scrape down bowl. TURBO once.
Tip mixture into a large bowl and add oats.
Fold oats into mixture, It will be very stiff.
Use a small ice cream scoop to make balls the size of a walnut.
Place on a lined tray and press firmly with wet fingers.
Bake 20 minutes at 160 oC. Turning trays after 10 minutes.
Leave on trays for 10 minutes to set up and remove to wire rack to cool
If you like your biscuits crunchy on the outside, after 10 turn them over and pop back in oven until they have dried out, 5 to 10 minutes.
Makes 24 to 30, depending on size of icecream scoop.