Anzac Day Coconut Muesli Cookies
As Anzac Day approaches, it’s time to bring out that baking tray and end the school holidays with the sweet and buttery aroma of our Coconut Muesli Cookies.
This simple and creative spin on Anzac biscuits will leave the family wanting more of these café style treats!
Makes 20 cookies:
3 cups rolled oats
1 cup plain flour
2 tablespoons plain flour (set aside)
½ cup shredded coconut
1 teaspoon bi –carb soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
1 cup butter (softened)
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla essence
1 ½ cups raisins
Preheat oven to 180C.
Stir together oats, flour, shredded coconut, baking soda, baking powder, cinnamon and salt in a large bowl, set aside.
Put butter and sugars in a bowl and using an electric beater, mix on medium speed till pale and fluffy, about 5 minutes.
Mix in eggs and vanilla. Reduce speed to low.
Add oat mixture to the bowl and fold in together by hand.
Mix in raisins.
Form dough into small balls (approx. 70g) and then place onto baking sheets lined with baking paper, spacing 2 inches apart. Flatten slightly with a fork.
Bake until golden and just set, about 14 minutes. Let cookies cool slightly on the baking sheets.
Transfer cookies to racks using a spatula: let cool completely.
Cookies can be stored in an airtight container at room temperature up to 3 days.