ANZAC Cookies
ingredients:
2 cups rolled oats, food processed: oat flour
2 cups rolled oats
1/4 cup brown sugar
250 grams butter melted
1/2 cup raisins
1 cup coconut
1/2 cup sunflower seeds
2 giant TBS golden syrup/honey
2 tsp Ground ginger
1/4 cup Crystallized ginger, chopped
2 TBS boiling water
2 tsp baking soda
Combine golden syrup and butter on stove top.
Pulse dry ingredients in food processor
Combine baking soda and water, stir. Add to to butter and golden syrup.
Add to dry ingredients.
Add more rolled oats until certain consistency is found. (Sometimes 2-3 extra cups). When the mixture forms balls you are good to go. This happens when the mixture pulls away from side of bowl.
Wet hands. Make balls and flatten on cookie sheet.
Put on lined cookie sheet. The cookies can be close together because they don't expand too much.
Bake at 155 c. For about 15-20 minutes until golden and crispy.
ingredients:
2 cups rolled oats
1/4 cup brown sugar
250 grams butter melted
1/2 cup raisins
1 cup coconut
1/2 cup sunflower seeds
2 giant TBS golden syrup/honey
2 tsp Ground ginger
1/4 cup Crystallized ginger, chopped
2 TBS boiling water
2 tsp baking soda
Combine golden syrup and butter on stove top.
Pulse dry ingredients in food processor
Combine baking soda and water, stir. Add to to butter and golden syrup.
Add to dry ingredients.
Add more rolled oats until certain consistency is found. (Sometimes 2-3 extra cups). When the mixture forms balls you are good to go. This happens when the mixture pulls away from side of bowl.
Wet hands. Make balls and flatten on cookie sheet.
Put on lined cookie sheet. The cookies can be close together because they don't expand too much.
Bake at 155 c. For about 15-20 minutes until golden and crispy.
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