Fruity Anzac Biscuits
( SERVES 18 )
These biscuits will keep in an airtight container for up to 5 days. They also freeze well — thaw at room temperature before eating
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|60 g||Golden syrup|
|80 g||Rolled oats|
|70 g||Sunflower seeds, lightly toasted|
|60 g||Dried figs, stems discarded, cut into 8-10 pieces|
|75 g||Dried apricots, chopped|
|65 g||Desiccated coconut|
|125 g||Standard flour|
|90 g||Brown sugar|
|5 g||Baking soda|
|2 tbsp||Water, boiling|
- Preheat the oven to 180 degC. Line a baking tray with baking paper.
- Melt the butter and golden syrup together in a saucepan.
- Place all the remaining ingredients, except the baking soda and the water, in a large mixing bowl.
- Stir to combine. Place the baking soda in a jug and pour the boiling water over it, stirring well to dissolve.
- Add to the butter and golden syrup mixture, then pour the wet ingredients into the dry ingredients and mix well.
- Place large tablespoonfuls of the dough on to the prepared baking tray.
- Flatten each to a circle of about 6-7cm, leaving at least 2cm between each one.
- Bake for 12-15 minutes, until the biscuits have risen, spread slightly and turned golden brown. Rotate trays halfway through cooking.
- Remove from the oven and allow the biscuits to cool slightly before placing them on a wire rack.