Traditional Anzac biscuits are even better with the addition of dried fruit.
Ingredients
For the fruity anzac biscuits
- 1 cup rolled oats
- 1 cup flour
- ¾ cup brown sugar
- ½ cup finely chopped dried apricots
- ½ cup dried cranberries
- ⅓ cup desiccated coconut
- 125g butter — diced
- ¼ cup golden syrup
- ½ teaspoon baking soda
Method
For the fruity anzac biscuits
- Preheat the oven to 180°C (160°C fan bake). Line 2 baking trays with baking paper.
- Combine the oats, flour, sugar, dried apricots, cranberries and coconut in a large bowl.
- Combine the butter, golden syrup and baking soda in a small saucepan. Stir over a low heat until the butter melts.
- Add to the oat mixture and mix well.
- Roll tablespoons of the mixture into balls and arrange on the prepared trays with room in between for spreading. Flatten slightly with the palm of your hand.
- Cook for 18–20 minutes or until golden.