ANZAC Berry Sandwich Cookie
Vegetarian
Serves 10 people
20 min prep
15 min cook
These ANZAC cookie sandwiches filled with a berry filling are a great recipe to make with the kids.
By Barker's
Ingredients
- 2 cups Rolled oats
- 2 cups Plain flour
- 3/4 cup Desiccated coconut
- 1/3 cup Caster sugar
- 1/3 cup Brown sugar
- 125 g Unsalted butter
- 1/3 cup Golden syrup
- 1 tsp Bicarbonate of soda
- 350 g Icing sugar
- 2 Tbsp Barker’s Squeezed NZ Blackcurrant Fruit Syrup
- 2-4tsp Milk
Method
- Preheat the oven to 170°C. Line 2 baking trays with parchment paper.
- Place the rolled oats, plain flour, desiccated coconut, caster and brown sugar in a large bowl and stir to combine. Set aside.
- Place the unsalted butter and golden syrup in a medium-sized saucepan over low heat, stirring until the butter is melted.
- Remove from the heat and stir in the bicarbonate of soda. Pour into the oat mixture and stir to combine.
- Roll tablespoonfuls of the cookie dough into a ball and press down with your fingertips. Bake for 10-15 minutes or until lightly golden.
- Cool completely before sandwiching with the blackcurrant filling
- Place the icing sugar and Squeezed NZ Blackcurrant fruit syrup in a bowl and stir to combine. Slowly add the milk, stirring until a thick icing consistency (almost like thick cream). Add little or more milk until the consistency is achieved.
- Place a dollop of the filling between two cookies and push together to create a sandwich. Enjoy!
This Recipe Uses
NZ Blackcurrant Fruit Syrup 710ml
$9.99
710ml
