adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Apricot and sultana Anzac biscuits
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevated Anzac biscuits with dried apricots and sultanas for a sweet twist.
Ingredients:
  • 500.00 ml plain flour
  • 5.00 gm ground cinnamon
  • 127.50 gm desiccated coconut
  • 200.00 gm traditional rolled oats
  • 180.00 gm firmly packed brown sugar
  • 200g butter, chopped
  • 110.55 gm golden syrup
  • 2.50 gm bicarbonate of soda
  • 170.00 gm sultanas
  • 165.00 ml diced dried apricots
Instructions:
  • Preheat the oven to 180C/160C fan-forced and grease 3 large baking trays, then line them with baking paper. In a large bowl, combine flour, cinnamon, coconut, oats, and sugar. Create a well in the center.
  • In a saucepan over medium heat, combine butter, golden syrup, honey, and 1/3 cup cold water. Cook for 5 minutes until butter melts and mixture combines. Bring to a simmer, then remove from heat and quickly stir in bicarbonate of soda. Allow to stand for 2 minutes.
  • Combine the butter mixture, sultanas, and apricots with the oat mixture, ensuring everything is well mixed. Take 1 tablespoon of the mixture and roll it into a ball, then flatten it between your palms. Arrange the biscuits on a prepared tray, keeping them 4cm apart, and repeat with the rest of the mixture.
  • Bake biscuits one tray at a time until golden and just firm to touch, approximately 12 minutes. Let them cool on the trays for 10 minutes, then transfer to a wire rack before serving.

Similar Recipes