ANZAC Berry Sandwich Cookie

  • Gluten Free Recipe

Recipe and photo by La Gallette


  • 2 cups rolled oats
  • 1 cup plain, all purpose flour
  • 3/4 cup desiccated coconut, unsweetened
  • 1/3 cup caster sugar
  • 1/3 cup brown sugar, firmly packed
  • 125g unsalted butter
  • 1/3 cup Golden Syrup
  • 1 tsp bicarbonate of soda
  • 350g icing sugar, sifted
  • 2 Tbsp Barker's Squeezed NZ Blackcurrant fruit syrup
  • 2-4 tsp whole milk


  1. Preheat the oven to 170°C. Line 2 baking trays with parchment paper.
  2. Place the rolled oats, plain flour, desiccated coconut, caster and brown sugar in a large bowl and stir to combine. Set aside.
  3. Place the unsalted butter and golden syrup in a medium-sized saucepan over low heat, stirring until the butter is melted.
  4. Remove from the heat and stir in the bicarbonate of soda. Pour into the oat mixture and stir to combine.
  5. Roll tablespoonfuls of the cookie dough into a ball and press down with your fingertips. Bake for 10-15 minutes or until lightly golden.
  6. Cool completely before sandwiching with the blackcurrant filling
  7. 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.