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RECIPE-berry-icing

Anzac Berry Sandwich Cookie

Recipe and photo by La Gallette.

RECIPE-berry-icing

Ingredients

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

Instructions

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 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.

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