Saturday, June 16, 2012

Full of Fruits Anzac Biscuits

Here's a little twist on an Aussie favourite that I've made for hubby's next climb up Mt Kinabalu, an exhausting 8km and almost half a day hike up the highest peak in Malaysia and  South East Asia. I'm pretty sure he's going to need all the energy he can muster to make it so I've added a few extras to my Anzac biscuit to give him an extra boost full of dried cranberries, apricots and sultanas.

Full of Fruits Anzac Biscuits

1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
2/3 cup sugar
1/2 cup dried cranberries
1/2 cup sultanas
1/4 cup apricots, roughly chopped into small pieces
125 g butter
1/4 cup golden syrup
1/2 tsp bicarbonate of soda
1 tbsp water, hot

1. Preheat the oven to 180C.
2. In a large bowl mix together the plain flour, desiccated coconut, rolled oats, cranberries, sultanas, apricots and sugar.
3. Using a small saucepan, melt the butter and golden syrup  stirring over low heat.  In a separate bowl, combine the hot water with the bicarbonate of soda. When the butter has melted remove the saucepan from the heat, immediately add in the bicarb mixture to the butter mixture. It will probably foam a bit when you stir the bicarb mixture in.  
4. Add the all the wet mixture into the dry mixture and combine well. It will be a sticky mixture so use a measuring spoon to spoon out a 1 tbsp ball on to a baking tray. (You can use a greaseproof paper to line the tray but would normally just use the tray ungreased). Arrange the biscuits on the tray giving it room to expand and use your fingers to slightly flatten the biscuit. 
5. Bake the biscuits for about 12 mins or until it is golden. The biscuit will be quite soft and will harden when cooled. I would normally bake it until it is just browned so that it would  be a chewy biscuit.


Here's my original Anzac biscuit recipe  

Mt Kinabalu Photo from The Sabah Society

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