We have kangaroos that eat our lawn. We have to mow the back lawn where they can’t reach it but we rarely have to cut the front lawn. They leave us little fertilizer pellets that help to keep the grass in good condition in exchange for free meals. It is a win win situation.
These cookies (I say the term very loosely as they are really bars, not cookies) are called kangaroo cookies. For the life of me I couldn’t work out why, there is nothing even remotely kangaroo like about them and they certainly don’t taste like kangaroo. That was until my workmate remarked that the roo berries on the front lawn seem to be few and far between and a light dawned. Maybe it is all the little brown morsels in these cookies that made someone think of kangaroo poop. I don’t know.
Regardless of what you call them they are sweet and have sultanas in them so you can call them healthy if you are the kind of person who suffers from guilt complexes around biscuits. They are a little sweet for me but I am a more savoury kind of girl. My workmate who eats like a 10 year old thought they were awesome.
1 Cup Self Raising Flour
1 Cup Sultanas
1/2 Cup Nestle Choc Bits
1/2 Cup CSR Brown Sugar
1/2 Cup Desiccated Coconut
125g Butter, melted
1 1/4 Cups CSR Soft Icing Mixture
2 Tablespoons Nestle Cocoa
3 Tablespoons Boiling Water
1 Tablespoon Desiccated Coconut
Place flour, sultanas, Nestle Choc Bits, CSR Brown Sugar and coconut in a bowl,
add melted butter and stir until well combined.
Press mixture onto the base of a greased and paper lined 18x28cm oblong cake pan
and bake at 190oC for 20-25 mins.
Sift CSR Soft Icing Mixture and Nestle Cocoa into a bowl.
Add butter and boiling water, stir until smooth and spread evenly onto hot bake cookie base. Sprinkle with desiccated coconut, allow to stand for 5 mins then cut into finger lengths, 6×4 to form 24 cookies.
Allow to cool in pan before removing and storing in an airtight container.