Figgy Anzac Biscuits

cook 20 mins
  • 150 g (5 oz) plain flour
  • 100 g (3 1/2 oz) rolled oats
  • 50 g (2 oz) desiccated coconut
  • 75 g (3 oz) ready-to-eat semi-dried figs, chopped
  • 175 g (6 oz) golden caster sugar
  • 125 g (4 oz) unsalted butter
  • 2 tablespoons golden syrup
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon boiling water
  • Line 2 large baking sheets with nonstick baking paper. Mix together the flour, oats, coconut, figs and sugar in a large bowl.
  • Place the butter and golden syrup in a small saucepan over a low heat and warm until just melted. Put the bicarbonate of soda in a small bowl and stir in the boiling water. Add to the melted butter, then stir into the dry ingredients.
  • Use lightly floured hands to roll the mixture into 28–30 walnut-sized balls, then place on the prepared baking sheets.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until golden. Transfer to wire racks to cool.
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