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Weet-Bix™ cookies

Serves: 22
Prep: 10
Cook: 20

    A tasty wholegrain biscuit, great for the lunchbox or afternoon snack.

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    • 4 Weet-Bix, crushed 
    • 2/3 cup rolled oats 
    • 3/4 cup wholemeal plain flour
    • 100g brown sugar
    • 1/3 cup dark choc bits
    • 2/3 cup dried apricots, diced
    • 3 tbs reduced fat margarine
    • 2 tbs golden syrup
    • 1 tsp bicarbonate of soda
    • 1/4 cup boiling water


    1. Mix together Weet-Bix, rolled oats, flour, sugar, choc bits and apricots until well combined.
    2. Place margarine and golden syrup in a small saucepan and heat gently until melted.
    3. Mix bicarbonate of soda and water together then pour into margarine mixture. Add to dry ingredients and stir to combine.
    4. Place tbs of mixture onto baking trays lined with baking paper. Bake at 160°C for 15-20 minutes. Cool on trays before serving.


    • If you prefer your biscuits chewy, cook them for 15 minutes. For crunchier biscuits leave them in the oven for 20 minutes.

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