These are a soft chewy version of the Anzac.
Prep Time: 25 mins
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Edmonds standard flour
Chelsea White Sugar
⅔ cup finely desiccated coconut
¾ cup rolled oats
Chelsea golden syrup
Edmonds baking soda
2 Tbsp boiling water
Preheat the oven to 180˚C. Line a baking tray with baking paper.
Mix together flour, sugar, coconut and rolled oats.
Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients.
Place level tablespoonfuls of mixture onto cold greased trays and flatten with a fork. These don't spread as they bake so you can place them close together.
Bake for about 15 minutes or until golden. Leave on the tray for 5 minutes then place on a wire rack to cool.
Products used in this recipe
Baking Soda 210g
Standard Grade Flour 1.25kg
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A variation on our ever popular basic muffin recipe.
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