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||Harraways rolled oats (Main)|
|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|
|150 g||Anchor butter|
|⅓ cup||Golden syrup|
|1 tsp||Baking soda|
|2 Tbsp||Water, boiling|
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- Heat oven to 180C. 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 preheated 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 50C. 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.