Makes 10-12

10 minutes preparation, 10 minutes cooking time



  • 1 cups rolled oats

  • 1/6 cup raw brown sugar

  • ¼ cup shredded dried coconut

  • ½ cup wholegrain plain flour

  • 3 tbsp. rice malt syrup



  1. Heat oven to 180c (300f), line 2 trays with baking paper.

  2. Combine dry ingredients into a bowl.

  3. Add in rice malt syrup and stir to combine.

  4. Put a spoonful of mixture onto a baking tray lined with baking paper.

  5. Bake for 10 minutes or until golden brown.

  6. Remove from oven and let cool in pan for 10 minutes before moving them to a wire rack to completely cool.

This recipe has been adapted from

 “The Country Women's Association of New South Wales Calendar of Cake and Afternoon Tea Delicacies: a recipe for each day of the year (Sydney: The Association, 1933)”

Anzac Clusters