Chunky ANZAC Biscuits

Ingredients

• 250 grams Nuttelex spread
• .25 cup golden syrup
• 2 cups rolled oats
• 2 cups plain flour
• 1.25 cups white sugar
• 1 cup desiccated coconut
• 1 cup shredded coconut
• 1 tsp sea salt
• 2 tsp vanilla
• 1 tsp bicarbonate soda
• 2 tbsp water

Tools

• large bowl
• small saucepan
• measuring cups & spoons
• baking trays
• baking paper
• whisk

1. Preheat oven to 140C fan or 160C convention
2. Line trays with baking paper set aside
3. In a small saucepan place plant-based Nuttelex, vanilla and golden syrup on medium low heat to melt, once done whisk everything to combine, set aside to cool completely
4. In a large bowl place flour, oats, sugar, flaky salt and the two coconut varieties and mix to combine with a fork, next dissolve the bicarbonate of soda with the 2 tablespoons of water pour over the melted cooled butter mix give whisk to combine then pour over the dry ingredients. Bring them together using a wooden spoon or a spatula
5. Next roll walnut size balls place on the lined baking tray then gently press down using a tablespoon or a fork
6. Bake for exactly 18 minutes