Makes 25 cookies
125g butter or margarine
¼ cup rice malt syrup
1 tsp vanilla extract
½ tsp bicarbonate of soda
1 tbsp boiling water
A pinch of salt
1 ½ cup rolled oats
¾ cup desiccated coconut
½ cup chopped nuts of your choice (replace with dried fruit to make nut-free)
½ cup flour of your choice
½ tsp mixed spice
- Preheat oven to 150 degrees
- Combine coconut, flour, nuts, oats and mixed spice in a bowl and set aside.
- Gently melt butter, rice malt syrup and vanilla until the mixture starts to bubble
- Remove from heat and add salt.
- Mix bicarbonate of soda with boiling water in a small bowl and stir through melted butter mix until foaming.
- Mix dry ingredients from Step 2 into the melted butter mix.
- Using slightly damp hands, roll teaspoons of mixture into balls and place on a greased and lined tray. Flatten into a round disc using the palm of your hands.
- Cook in the middle of the oven for 15 minutes or golden brown (they should be still soft to touch)
- Cool on tray and then transfer to a wire rack
- Enjoy with some fresh fruit for a tasty afternoon tea!
Promote learning by
allowing children to help mix, measure, roll and shape these quick and healthy ANZAC biscuits. Making ANZAC biscuits also provides a great opportunity to discuss the importance of this day with your child.