This is a macrobiotic version of an Anzac biscuit recipe that's tradition with a fellow COOKPAD user (Recipe ID: 343189). They're still crispy and delicious. Note: Using a teaspoon of salt makes them a bit salty, so adjust accordingly, although I'm probably fine with a teaspoon of salt.
Prep work: preheat your oven to 170 ℃. Evenly mix the ingredients listed from the oatmeal through to the salt. If adding nuts and raisins, mix them in here.
Combine the ingredients listed from the canola oil through to the baking soda in a small pot and heat. Mix well while dissolving the ingredients.
Add the oil mixture from Step 2 to your prepared dry ingredients. Mix well until no longer floury.
Make 1 biscuit using about 25 g of dough. Form them into round balls, then press to flatten. Arrange them on a baking pan.
Note: If the dough is too crumbly and doesn't stick together, add a bit of water while carefully checking the consistency.
Bake in the oven at 170 ℃ for about 20 minutes until lightly baked. Once they've baked, allow to cool on a rack.
You can also bake these by evenly spreading the dough out on in baking pan. Cover with plastic wrap, use a rolling pin to roll it out, and then use a knife to cut. Then bake.
Story Behind this Recipe
This biscuit from another COOKPAD user is very delicious! But following a macrobiotic diet, I wasn't able to eat them as-is... I wrote this down from memory.
Add raisins to taste; since they're sweet you can reduce the amount of honey. If the dough is stiff, adjust with soy milk or water. ☆The original recipe only makes half this amount, but since these get eaten up in a hurry, I doubled the recipe. Out of preference, I use brown rice flour. If you don't have any, use cake flour or any other grain flour of your choice.