Kick back with a cuppa and enjoy an extra oaty taste of Anzac tradition. Sunflower seeds provide antioxidants, healthy heart fats and an extra bit of crunch!
- 140 g (1 ½ cups) rolled oats
- 120 g (¾ cup) wholemeal plain flour
- 45 g (½ cup) desiccated coconut
- 3 tbsp sunflower seeds
- 100 g (½ cup, firmly packed) brown sugar
- 70 g light margarine
- 3 tbsp golden syrup
- 125 ml (½ cup) water
- 1 tsp bicarbonate of soda
- Preheat oven to 170˚C (fan-forced). Line 2 baking trays with baking paper.
- Combine oats, flour, coconut, sunflower seeds and sugar in a bowl. Put margarine, golden syrup and water in a small saucepan. Cook, stirring, over medium heat until margarine melts. Remove pan from the heat and stir in bicarb of soda. Set aside for 5 minutes.
- Add golden syrup mixture to flour mixture and mix until well combined. Roll tablespoonfuls of the mixture into balls (makes 25) and place about 6cm apart on lined trays. Using your fingers, press out balls until they’re each 5mm thick. Bake for 20 minutes or until golden brown and cooked through. Set biscuits aside on trays for 10 minutes to cool. Transfer biscuits to wire racks to cool completely. Enjoy!
The biscuits will keep in an airtight container for up to four days.
PER SERVE 374kJ, protein 1g, fat 3.4g (sat. fat 1.4g), carbs 13g, fibre 1g, sodium 104mg • Carb exchanges 1 • GI estimate low
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.4 g|
|Total carbohydrates||12.8 g|
|- Sugars||6.6 g|
|Dietary fibre||1.5 g|