Most people have their favourite Anzac biscuit, but try this one with the addition of apricots and raisins. We like our biscuits very crisp, so have placed them back in a low oven to dry and crisp.
|1 cup||Rolled oats|
|1 cup||Coconut, we used coconut chips but desiccated coconut or long-thread coconut is fine|
|⅔ cup||Dried apricots, finely sliced|
|½ cup||Raw sugar|
|½ cup||Sunflower seeds, lightly toasted|
|33 cups||Golden syrup|
|1 tsp||Baking soda|
|2 tbsp||Water, boiling|
- Heat oven to 180 degC. Line 2 baking trays with baking paper.
- Sift the flour into a large mixing bowl then add the oats, coconut, dried apricots, raisins, sugar and sunflower seeds.
- Melt the butter and golden syrup together and bring up to the boil. Remove from the heat.
- Mix the baking soda with the boiling water and add to the butter and golden syrup.
- Pour into the dry ingredients and mix well to combine.The mixture should be quite soft.
- Place tablespoonfuls of the mixture on the prepared baking trays. Flatten each a little, leaving space between for spreading.
- Bake in the pre-heated oven for 12-15 minutes until golden brown. You will need to rotate the baking trays halfway through baking or bake 1 tray at a time.
- Remove from the oven and allow biscuits to cool slightly before placing on a wire rack.
- Alternatively, for very crisp Anzac biscuits; lower the oven temperature to 50 degC.
- Place the biscuits back in the oven and leave to dry and crisp for about 1 hour. Remove from the oven and allow to cool before placing in an airtight container.