April 19, 2015
1 cup plain flour
1 cup rolled oats
3/4 cup coconut
3/4 cup sugar
140g butter, melted
3 tsp golden syrup
3 tbsp boiling water
1 tsp baking powder
1Line slow cooker (I used 7L Breville Flavour Maker) with non stick baking paper and give light spray with non stick spray.
2Combine all ingredients in a mixing bowl.
3Mix well to form cookie dough.
4Roll mix into balls approx 5cm round, space out over slow cooker and press down a little on each ball with back of spoon to flatten.
5I fit approx 8 cookies in per batch of cooking.
6Place tea towel under lid (see info on the Tea Towel Trick here)
7Cook on HIGH for 45mins each batch (first batch will take longer than later ones as it heats up for first time).
8Cookies will still be somewhat soft when finished but place them on a wire rack to cool and they will harden.
9If your slow cooker takes longer don't worry - leave them cook until you can lift them (still a little soft) onto cooling wrack with egg flip etc
Submitted by Paulene Christie
April 25, 2017
Yes we know … that’s why the recipe is already called ANZAC BISCUITS 😉
biscuits not cookies
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.