Carolyn Wall's fruity anzac biscuits
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|0.7 cup||Condensed milk|
|80 g||Rolled oats|
|70 g||Sunflower seeds|
|50 g||Dried figs, Stems disguarded, chopped|
|75 g||Dried apricots, chopped|
|90 g||Brown sugar|
|5 g||Baking soda|
|2 tbsp||Water, boiling|
- Preheat oven to 180C. Line baking tray with non-stick baking paper. In a saucepan, melt butter and condensed milk and set aside.
- Place all remaining ingredients (excluding baking soda and water) in a bowl and mix thoroughly. Place baking soda in a jug and pour in boiling water. Stir well to dissolve. Add to butter and condensed milk mixture. Pour wet ingredients into bowl of dry ingredients and mix.
- Place large tablespoonfuls of mixture (approximately 80g each) on to prepared tray and flatten with the palm of your hand. Leave approximately 2cm between each.
- Bake for 12-15 minutes until biscuits have risen slightly and are golden-brown. Remove from oven and allow to cool a little before transferring to a cooling rack. Dean's Tip: For something different, make a simple chocolate icing and decorate the top of the biscuit in a circular pattern. To finish, place a blanched almond in the centre of the icing. * Recipe and image extracted from New Zealand's Hottest Home Baker with Dean Brettschneider (Penguin, $35), the companion book to the TV series. Out next month.