About the Recipe
A SunnyB twist on the Kiwi classic.
These SunnyB ANZAC biscuits are everything you want from a homemade biscuit. Crunchy edges, golden toasted oats, and that rich caramel flavour Kiwis know and love.
Using SunnyB Crunchy Sunflower Seed Butter adds a delicious roasted seed crunch while keeping the recipe 100% nut-free and school-safe.
Ingredients
150g golden syrup
60g coconut oil
90g SunnyB Crunchy Sunflower Seed Butter
200g rolled oats
50g desiccated coconut
½ tsp salt
½ tsp vanilla extract
Preparation
Preheat the oven to 170°C fan-bake and line two trays with baking paper.
Blend 120g of the rolled oats into a coarse oat flour. Keep the remaining 80g oats whole.
In a small saucepan, gently heat the golden syrup and coconut oil until melted and combined.
Remove from heat and stir in the Crunchy SunnyB and vanilla extract until smooth.
Add the blended oats, remaining whole oats, desiccated coconut, and salt. Mix until a sticky dough forms.
Allow the mixture to rest for 10 minutes.
Roll tablespoon-sized portions into balls and place on prepared trays. Flatten gently.
Bake for 10–13 minutes until golden brown and crisp around the edges.
Leave to cool on the tray until firm.