Inspired by the ANZAC soldier’s biscuits that were shipped in care packages to Australian and Kiwi soldiers fighting in World War I, these coconut oatmeal cookies are jam-packed with nutrients and have a long shelf-life — making them a perfect tag-along on road trips, hikes, camping adventures and the like.
20 biscuits | 40 minutes
1 cup, flour
1 cup, shredded coconut
1 cup, flattened / rolled oats
1/2 cup, sugar
1 teaspoon, baking soda
4.25 tablespoons, butter
1.5 tablespoons, golden syrup
- Preheat oven to 350° F (180° C).
- Mix flour, sugar, oats and coconut in a large bowl.
- In a small saucepan, melt butter and golden syrup then mix till combined.
- Put baking soda in a cup, then slap in about 2 tablespoons of boiling water to dissolve the baking soda.
- Add baking soda solution to the butter-syrup mix. Make sure the mix is still hot but not boiling, otherwise it will foam up and over your saucepan.
- Pour the contents of the saucepan into the large bowl and combine it with the sugar-oats-coconut mix.
- Place 20 spoonfuls of dough on a greased oven tray, spaced evenly apart.
- Bake for 15 minutes, or until the biscuits are light brown.
- Place each of the biscuits on a cookie tray to cool.
- Take a bite and enjoy.
Have a sweet tooth? Add a scoop of ice cream for a cool and yummy cookies n’ cream sandwich!