New ANZAC Cookies
Ingredients1 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 MethodPre 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. |