My favourite biscuits are ANZAC biscuits. My second favourites are my Nana’s Choc-Chip biscuits.
So, one day, I decided to smoosh the two together and Oh. My. Gawsh.
The recipe goes a little something like this. All measurements are approximate – I’m one of those bakers.
1 1/2 C Rolled Oats
1 C Plain Flour
3/4 C Brown Sugar, firmly packed
1/2 C Coconut, desiccated or shredded
1/2 C Dried Apricots
1/2 C Dried, sweetened Cranberries
1C Dark Choc, chopped
150g Butter, chopped
1/3 C Golden Syrup or Honey (I usually use a mixture)
1/2tsp Baking Soda
– Preheat oven to 180 C/160 if using a fan forced oven. Grease and line two large baking trays.
– Combine everything EXCEPT butter, golden syrup and baking soda in a large bowl.
– Heat the butter, syrup and baking soda over a low heat in a small saucepan. Heat, stirring constantly, for a few minutes until the butter in completely melted. Stir this into the dry ingredients, mix well.
-Roll level Tablespoons of the mixture into balls and place onto the trays, about 5cm apart. Flatten slightly using a fork. Bake for 18 – 20 minutes, until golden brown. Allow the cookies to cool on the trays, they’ll firm upon standing.
For an extra decadent biscuit, dip them in melted chocolate. They don’t need it though, trust me!