 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
I found this in a magazine and the family loves Anzac biscuits and they loved this recipe as well! You must use real rolled oats not the instant ones or this recipe will come out to dry. Ingredients:
250 g granita biscuits, crushed |
200 g butter, melted |
1 1/2 cups golden syrup |
1 cup sugar |
2 teaspoons vanilla essence |
2 teaspoons bicarbonate of soda |
1 cup sour cream |
1 1/2 cups self-raising flour |
2 1/2 cups rolled oats |
4 eggs |
4 egg yolks |
Directions:
1. Preheat oven to 160ºC. Line a 32 x 23cm cake tin with baking paper. Put crushed biscuits in a bowl and add half the melted butter to biscuit and mix to combine.
2. Press biscuit mixture with your hand or the back of a spoon into the prepared tin.
3. Put the remaining butter, golden syrup, sugar and vanilla in a large heavy based pan. Bring slowly to the boil. Remove pan from heat and stir in bicarb, sour cream, flour, rolled oats, eggs and egg yolks and stir with a wooden spoon until combined.
4. Put oat mixture on biscuit and bake for 20-25 minutes or until a skewer inserted in centre comes out clean.
5. Stand on a wire rack to cool and when slice is cold, cut into squares to serve.
6. N.B. Can be served with sifted icing sugar and cream if desired.
|
|