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New ANZAC Cookies

New ANZAC Cookies

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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.
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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.

    CONTACT TRACEY

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Email

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact