Over medium heat melt the butter and rice malt syrup in a sauce pan with 3 tbsps of cold water.
When melted stir in the bicarb.
Add the wet ingredients to all the dry ingredients and mix well.
Take tbsps of the mixture and roll into balls.
Flatten slightly on lined trays.
Bake for 8-10 minutes or until starting to golden.
Cool on the tray for 3 minutes.
Cool on a wire rack until crispy.
Notes
This recipe uses rice malt syrup and coconut sugar to make these healthy anzac cookies slightly healthier.Chewy biscuits: cook for 10 minutes, then cool on the tray for a couple of minutes before transferring to a wore rack.Crunchy biscuits: cook for 12 minutes, cool completely on the tray.Freezing: freeze flat on a tray in the freezer then transfer to a container when solid.