The perfect Anzac biscuit needs toasted coconutty oats and the right amount of chew.
This yummy recipe from my school friend, Megan, manages to do all of that really well, and the only thing I have changed is adding apricots, because I love apricots.
I think the soft oatiness really lends itself to the addition of apricots, but you can leave them out if you prefer yours the original way.
Sometimes I drizzle them with dark chocolate, but honestly, when they are this good, Anzac biscuits don’t need to be fancy.
Apricot Anzac biscuits
Description
I don’t have many claims to fame.
Other than when I saw Jason Momoa at the airport, my only claim to fame are these biscuits, which have won a couple of Anzac biscuit competitions.
Yes, one was at work, and one was the library. So not huge stakes.
But if you want to recipe that going to win over your friends, work and the library, then this is the recipe for you.
Ingredients
Instructions
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Mix together the rolled oats, flour, sugar and coconut in a large bowl and set aside.
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Melt together the butter and golden syrup.
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Stir together the baking soda and hot water. Working quickly, pour the soda water into the melted butter and syrup and stir well.
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Pour the bubbly soda and butter mixture into the dry oat mixture, along with the chopped apricots. Mix until well combined.
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Shape the biscuit mixture into balls of about 35-40g in size and arrange on a lined baking tray, allowing room to spread. I found this made 24 biscuits.
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Gently press the biscuits down with a fork and bake at 160°C (normal bake, not fan bake) for 12-16 minutes, or until golden brown.
Allow biscuits to harden on the tray before transferring to a wire rack to finish cooling. -
Enjoy!
