Anzac Berry Sandwich Cookie
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 Blackcurrant Fruit Cordial
2-4 tsp whole milk
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 Blackcurrant fruit cordial 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.