When I was in primary school, I lived off the ANZAC cookies from my school's canteen. So in this recipe, I've given the classic ANZAC cookies my twist!
Makes 24 Cookies
For the dough:
- 110g rolled oats
- 110g desiccated coconut
- 150g plain flour
- 150g unsalted butter
- 90g golden syrup
- 2 tsp store bought Salted Caramel
- 180g brown sugar
- ½ tsp bicarbonate of soda
Preheat oven to 180°C. Combine the oats, coconut, flour and a pinch of salt in a bowl. Set aside. Place the butter, golden syrup, salted caramel and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add the bicarb soda and 1 tbs water. Stir to combine, then pour over the oat mixture.
Using a wooden spoon, combine butter and oat mixture. Using 1 tbs mixture each, roll into 24 equal-sized balls. Divide between two baking paper-lined baking trays, leaving 3cm between each.
Flatten biscuits slightly, then bake for 10-12 minutes until the top tray is slightly golden. Swap trays and cook for a further 6-8 minutes until all biscuits are golden. Remove from oven and cool completely on a wire rack