Banana Anzac share cookie
Who doesn’t love an ANZAC cookie? Especially this recipe!
- 1¼ cups traditional oats
- 1 cup plain flour
- 1 cup caster sugar
- 1 cup desiccated coconut
- 125g butter, chopped
- 2 tbs golden syrup
- 1 tsp bicarbonate of soda
- 1 tbs boiling water
- 250g cream cheese, chopped
- ½ cup icing sugar
- 1 tsp vanilla bean paste
- 4 Cavendish or Sugar Bananas, sliced
- golden syrup, to serve
Preheat oven 160°C fan forced. Draw a 24cm circle on a sheet of non-stick baking paper and place, drawn side down on a large greased pizza tray.
Combine oats, flour, sugar and coconut in a large bowl. Mix well.
Combine butter and golden syrup in a medium saucepan. Stir over a low heat until hot. Remove from heat. Dissolve bicarbonate of soda in the water then quickly pour into hot butter mixture. Add to the dry ingredients. Stir well until combined.
Press mixture into a 24cm round, as it bakes it will spread a little. Bake 25-30 minutes until light golden. Allow to cool completely on tray. Remove to a serving board.
For the topping beat cream cheese until smooth. Add icing sugar and vanilla and beat until smooth. Spread the topping over the Anzac cookie. Top with banana. Drizzle with golden syrup. Cut or break into pieces. Serve.
Tip: The cookie will keep for 3 days in an airtight container in the fridge.