Weet-Bix cookies

A tasty wholegrain biscuit for the lunchbox.

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SERVES 22
PREP
Skill = easy
COOK

Ingredients

  • 4 Sanitarium Weet-Bix, crushed 
  • 2/3 cup rolled oats 
  • ¾ cup wholemeal plain flour 
  • 100g brown sugar 
  • 1/3 cup dark choc bits 
  • 2/3 cup dried apricots, diced 
  • 3 tablespoons reduced fat margarine 
  • 2 tablespoons golden syrup 
  • 1 teaspoon bicarbonate of soda 
  • ¼ cup boiling water

Method

  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 tablespoons of mixture onto baking trays lined with baking paper. Bake at 160°C for 15-20 minutes. Cool on trays before serving.

TIP

  • If you prefer your biscuits chewy, cook them for 15 minutes. For crunchier biscuits leave them in the oven for 20 minutes.
Weet-Bix cookies
NUTRITION INFORMATION PER SERVING:
  • Energy
    350kJ
    85Cal
  • Protein
    2g
  • Fat, Total
    2g
  • Carbohydrate
    14
  • Sodium
    93mg
  • Dietary, Fibre
    1.5g
  • Potassium
    129mg
  • Calcium
    20mg
  • Iron
    1mg