Makes 10-12
10 minutes preparation, 10 minutes cooking time
Ingredients
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1 cups rolled oats
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1/6 cup raw brown sugar
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¼ cup shredded dried coconut
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½ cup wholegrain plain flour
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3 tbsp. rice malt syrup
Method
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Heat oven to 180c (300f), line 2 trays with baking paper.
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Combine dry ingredients into a bowl.
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Add in rice malt syrup and stir to combine.
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Put a spoonful of mixture onto a baking tray lined with baking paper.
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Bake for 10 minutes or until golden brown.
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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
