Enjoy this twist on the traditional Anzac biscuit as we celebrate Anzac Day on Saturday, April 25.
Preparation: 30 minutes
Cooking: 20 minutes
110 g rolled oats
150 g plain flour
225 g white sugar
50 g shredded coconut
125 g salted butter
45 g golden syrup
½ tsp bicarbonate of soda
20 ml boiling water
250 g cream cheese, cubed and softened
45 g golden syrup, extra
20 ml milk
Combine oats, sifted flour, sugar and coconut in a large bowl.
Combine butter and golden syrup in a saucepan and stir over medium heat until melted and combined.
Mix soda with boiling water in a small bowl, then stir into butter mixture.
Pour into dry ingredients and mix until combined.
Place half tablespoonfuls of mixture on baking paper-lined trays, allow room for spreading, and press to flatten.
Cook at 150°C for 15 to 20 minutes or until golden brown.
Transfer to a wire rack to cool completely.
To make the filling, beat cream cheese, extra golden syrup and milk together in a bowl until smooth.
To serve, pipe or spread the golden syrup cream onto the Anzac biscuits and sandwich together.
Tip: Golden syrup may be substituted for honey if not available.
Source: Dairy Australia