125 g unsalted butter
250 g golden syrup
ANZAC 120 g self-raising flour, sifted
Cupcakes 120 g rolled oats (I used quick oats)
150 g desiccated coconut
80 g icing sugar, sifted
Little Anzac Cookies*
Preheat oven to 170°C; line 2 12-hole muffin tins
with cupcake liners.
Melt butter and golden syrup over low heat, set
aside to cool slightly then beat in eggs.
Combine flour, oats, icing sugar and coconut in a
bowl, stir in butter mixture.
Spoon into prepared muffin tins and bake for 20
minutes, test with cake skewer.
Make Buttercream icing (see Cupcake Cookbook
recipe card). Pipe or spread on the top of each
cake once cooled and place a little ANZAC
cookie for decoration.
RECIPE COURTESY OF:
Little Anzac Cookies
available from your
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