Salted Caramel ANZAC Cookies

Makes 24 Cookies

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Ingredients

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

Method

  1. 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.

  2. 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.

  3. 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