Strawberry Thumbprint Anzac Biscuits

• 1 cup rolled oats
• 1 cup flour
• 1 cup sugar
• 34 cup dried coconut
• 125 g vegan butter
• 2 tablespoons golden syrup
• 12 teaspoon baking soda
• 1 teaspoon water, boiling
• 14 cup strawberry preserves
• candy sprinkles

1. Heat the oven to 150C.
2. Place the oats, flour, sugar and coconut in a large mixing bowl.
3. Whisk together.
4. Melt the vegan butter and golden syrup together in a sauce pan.
5. Place the baking soda in a tiny bowl and add the boiling water.
6. Add this into the melted butter/syrup mixture.
7. Combine all the ingredients together in the large mixing bowl.
8. Stir until thoroughly combined - adding a bit more water if the dough feels too dry.
9. Place the dough in tablespoon sized balls on parchment paper lined baking sheets.
10. Flatten slightly and make a dent in the center of each with the thumb.
11. Put a dab of strawberry jelly in each dent, cover with sprinkles.
12. Bake for 18 minutes or until dark brown.

rolled oats, flour, sugar, coconut, butter, golden syrup, baking soda, water, strawberry preserves, sprinkles

Taken from www.food.com/recipe/strawberry-thumbprint-anzac-biscuits-498898 (may not work)