ANZAC SQUARES

Anzac Squares image

Provided by Chickee

Categories Bar Cookie

Time 40m

Yield 24 squares

Number Of Ingredients 8

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1 cup plain flour
2/3 cup sugar
1 cup rolled oats
1 cup desiccated coconut
100 g butter
1/4 cup golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon hot water

Steps:

Preheat the oven to moderate 180°C Line a shallow 28 x 18cm tin with aluminium foil; brush with oil or melted butter.
Sift flour and sugar into a large mixing bowl. Add oats and coconut; make a well in the centre.
Combine butter and golden syrup in a small pan. Stir over low heat until butter has melted and mixture is smooth; remove from heat. Dissolve soda in water; add immediately to butter mixture and stir until foamy. Add to dry ingredients and stir until well combined.
Spread mixture into prepared tin, pressing firmly with the back of a spoon to smooth surface. Bake for 25-30 minutes, until golden brown. Cool in tin then, using foil, lift out and cut into squares.
Store in an airtight container for up to 3 days.

Nutrition Facts : Calories 107.8, Fat 4.6, SaturatedFat 3, Cholesterol 8.9, Sodium 60.4, Carbohydrate 16, Fiber 0.6, Sugar 7.9, Protein 1.2