- 110g rolled oats
- 150g plain flour
- 225g white sugar
- 50g shredded coconut
- 125g Australian salted butter
- 45g golden syrup*
- 1/2 teaspoon bicarbonate of soda
- 20ml boiling water
- 250g Australian cream cheese, cubed and softened
- 45g golden syrup, extra
- 20ml Australian milk
| - Combine oats, sifted flour, sugar and coconut in a large bowl. Combine butter and golden syrup in a saucepan and stir over medium heat until melted and combined. Mix bicarbonate of soda with boiling water in a small bowl, then stir into butter mixture. Pour into dry ingredients and mix until combined
- Place half tablespoonfuls of mixture on baking paper lined trays, allow room for spreading, and press to flatten. Cook at 150°C for 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely
- To make the filling, beat cream cheese, extra golden syrup and milk together in a bowl until smooth. To serve, pipe or spread Golden Syrup Cream onto Anzac Biscuits and sandwich together
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