New ANZAC Cookies

Ingredients

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
115g butter
1 tsp baking soda
2 Tbsp boiling water from the kettle

Method

Pre heat the oven to180ºC.

Step ​1
In a large bowl, place rolled oats, bran flakes and ground almonds.

Step 2
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. 

Step 3
Add flour, sultanas and dark chocolate, mix together

Step 4
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. 

Step 5 
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.