Coconut & Saultana Anzac Biscuits/Cookies

18
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian and a feature based on the Anzac Biscuit/Cookie in homage to ANZAC day which takes place on the 25th April. Times are estimated."

Original recipe yields 18 servings
OK

Nutritional

  • Serving Size: 1 (40.9 g)
  • Calories 167.1
  • Total Fat - 7.8 g
  • Saturated Fat - 5 g
  • Cholesterol - 14.9 mg
  • Sodium - 121.6 mg
  • Total Carbohydrate - 22.4 g
  • Dietary Fiber - 1.7 g
  • Sugars - 9.1 g
  • Protein - 2.7 g
  • Calcium - 10.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 160C and line two flat baking trays with baking paper.

Step 2

Sift flour into a large bowl and add oats, sultanas and coconut flakes and mix well and then stir in the brown sugar.

Step 3

Place the butter and golden syrup in a small pan and heat until mixture is combines and then remove from the heat and stir in the bicarbonate of soda mixture and then add the hot mixture to the dry ingredients and stir until combined.

Step 4

Shape tablespoon portions of the mixture into balls and place on the baking trays and then press flat with a fork and then bake for 10 minutes until golden.

Step 5

Cool on trays for 5 minutes and then transfer to a rack to cool completely and then store in an airtight container.

Tips & Variations


No special items needed.

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