ANZAC BISCUITS WITH GOLDEN SYRUP BUTTERCREAM

PREP 25MINS. COOK 20MINS. MAKES 10

Ingredients

• 1 cup plain flour

• 1 cup Uncle Tobys Traditional Rolled Oats

• 1 cup caster sugar

• 3/4 cup desiccated coconut

• 125g butter

• 2 tbsp boiling water

• 1 tbsp golden syrup

• 1/2 tsp bicarbonate of soda Golden syrup buttercream

• 100g butter, softened

• 1 1/4 cups icing sugar mixture

• 1 1/2 tbsp golden syrup

Method

1 Preheat oven to 180C/160C fan-forced. Line 2 baking trays with baking paper. Sift flour into a bowl. Add oats, sugar and coconut. Stir to combine. Make a well in the centre.

2 Place butter, water and golden syrup in a small saucepan over high heat. Cook, stirring, for 3 minutes or until melted and smooth. Remove from heat. Stir in bicarbonate of soda.

3 Add butter mixture to oat mixture and stir until well combined. Using 2 rounded teaspoonfuls of mixture at a time, roll mixture into balls. Place balls, 3cm apart, on prepared trays. Flatten slightly. Bake, swapping trays halfway during cooking, for 12-14 minutes or until golden. Stand on trays for 5 minutes. Cool on wire rack. 4 Meanwhile, make Golden Syrup Buttercream: Using an electric mixer, beat butter until pale. Gradually add icing sugar mixture and golden syrup, beating constantly until combined.

5 Sandwich Anzac biscuits with buttercream. Serve.