Izzy, from Motueka...

Nutty Oaty Crunch Cookie


This is the best ever variation on the a great kiwi icon ... The Anzac biscuit. Crunchie if you want, cook a little less and it can be chewy and delicious. The recipe makes about 50 of these little gems.

2 Votes Since September 1st
 

Ingredients

  • 1 cup flour
  • 1 cup white sugar or splenda
  • 1 & 3/4 cups desiccated coconut (coarse is best)
  • 1 & 1/2 cups rolled oats
  • 1/4 cup walnut pieces
  • 1/4 cup sunflower seeds
  • 125 g butter
  • 3 tablespoons Golden Syrup
  • 1 teaspoon baking soda
  • 2 tablespoons boiling water

    Directions

    1. Preheat the oven to 160 C
    2. Mix the flour, sugar, coconut, rolled oats sunflower seeds and walnuts in a bowl
    3. Melt the butter and golden syrup together
    4. Dissolve the baking soda in the boiling water
    5. Mix the butter and baking soda mixtures together
    6. Add the flour mixture and combine
    7. Roll tablespoonfuls of the mixture into balls and place on a well greased or baking paper lined oven tray
    8. Press flat with the palm of your hand, allowing room for them to spread
    9. Bake for 20 - 25 mins or until golden brown
    10. Cool and store in an airtight container
    Amount Cooking Time Prep Time
    50 cookies 20 - 25 mins 10 minutes

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