Amphibians are amazing and our native Green Tree Frogs are simply too splendid to eat so to keep our minds on the war of eradicating the Cane toads that have infiltrated the Territory, Chelsea developed this gorgeous Anzac inspired and native wattle seed cane toad cookie recipe.
Quantity
24
Quantity Unit
Cookies
Prep Time (minutes)
15
Cook Time (minutes)
15
Ready In (minutes)
30
Ingredients
Amount
Measure
Ingredient
1
cup
flour
1
1/2
cups
Oats (quick or old fashioned, uncooked)
1/2
cup
white sugar
1/2
cup
coconut, flaked
1/2
cup
butter
1
tablespoon
boiling water
1
teaspoon
baking soda
Steps
Sequence
Step
1
Preheat oven to 160 degrees C.
2
Mix together the oats, flour, wattle-seed, sugar and coconut.
3
In a saucepan, melt the butter and butter and golden syrup over a low heat, stirring until combined. Mix water and baking soda in a cup and add to melted butter mixture. Add all of this to the dry ingredients. Take teaspoonfuls of mixture and place on lightly greased biscuit tray flattening them a little with a fork. Leave 3cm for the biscuits to spread.
4
Cook for 15 minutes, then remove from oven and cool on wire racks.
