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!