Anzac & Orange Cream Biscuits


185g plain flour
100g rolled oats
115g caster sugar
65g dessicated coconut
45g golden syrup
150g butter
1/2 tsp bi-carb soda
2-3 tbsp water
100g cream cheese, brought to room termperature
30g icing sugar
1 tbsp graded orange rind.


Pre-heat oven to 175C.

Line baking trays with grease proof paper.

Place flour, oats, caster sugar and coconut in a medium sized bowl and stir to make a well in the centre.

Place golden syrup and butter in a saucepan and melt over a low heat. Once melted remove from the heat. Add bi-carb and allow to fizz. Stir through dry ingredients. If mixture looks a little dry add water to bring together.

Shape into tablespoon sized balls and place on trays. Flatten slightly and leave space for some spreading.

Bake for 10-12 minutes or until golden.

Remove from oven and cool on racks.

Beat remaining ingredients together in a small bowl with a spoon or spatula until smooth and combined.

Use a small knife to spread orange cream onto the bottom  of half the biscuits and press together.