Super Gooey Berry Anzac Sandwich Cookies

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Recipe and Image by Luke & Joe from 2 Hungry Guys (@2hungryguys)

INGREDIENTS

METHOD

  1. Preheat oven to 170°C
  2. Place 2 cups rolled oats, 1 cup plain flour, 3/4 cup desiccated coconut, 1/3 cup caster and 1/3 cup brown sugar in a large bowl and stir to combine. Set aside.
  3. Place 125g unsalted butter and 1/3 cup golden syrup in a medium-sized saucepan over low heat, stirring until the butter is melted.
  4. Remove from the heat and stir in 1 tsp bicarbonate of soda.
  5. Pour into the oat mixture and stir to combine. NOW THE FUN STUFF.
  6. Roll tablespoonfuls of the cookie dough into a ball and press down with your fingertips. Bake for 10-15 minutes or until lightly golden.
  7. Cool completely before sandwiching with the blackcurrant filling.
  8. Place 350g icing sugar and 2 Tbsp Barker's New Zealand Squeezed Blackcurrant Cordial in a bowl and stir to combine. Slowly add 2-4 tsp whole milk, stirring until a thick icing consistency (almost like thick cream). Add little or more milk until the consistency is achieved.
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