New ANZAC Cookies
1 cup rolled oats* ordinary oats not jumbo oats
¼ cup of bran flakes
½ cup ground almonds
¼ cup sunflower seeds,
½ cup coconut threads
¾ cup plain flour
¼ cup sultanas, roughly chopped
¼ cup dark chocolate pieces
2 Tbsp golden syrup** OR substitute with 1 Tbsp blackstrap Molasses and 1 Tbsp honey
1 tsp baking soda
2 Tbsp boiling water from the kettle
Pre heat the oven to180ºC.
In a large bowl, place rolled oats, bran flakes and ground almonds.
In a high speed blender place the sunflower seeds and coconut thread; blitz once or twice so the texture is still chunky. Or roughly chop by hand, and tip into the large bowl.
Add flour, sultanas and dark chocolate, mix together
Into a small pot, measure out golden syrup and butter then melt together over a hot element until just bubbling. Put the baking soda into a cup and top with the boiling water, stir well then add to the butter and golden syrup. Stir quickly and pour into centre of the dry ingredients. Mix with a fork until well blended.
Place heaped teaspoons full onto greased trays, flatten with a fork. Bake for approximately 12 minutes until they have spread out and are a dark golden colour.
Store in an airtight container.
Hands-on Time: 20 minutes | Cooking time: 12 minutes
Serves: makes about 18-20 cookies
Photography: Vanessa Lewis
Tip: To keep crispy; Return the trays of cookies to the oven once it has been turned off and leave the door open a little with the trays inside to dry out.