Anzac biscuits

Anzac biscuits

Makes around 20

Although I am an Australian passport holder, I have no idea if Anzac biscuits are still Anzac biscuits if they contain dried fruit? Anyway, mine always do, and they are without doubt the best biscuits I’ve ever made! If the thought of a non-chocolate biscuit horrifies you, feel free to dip them in melted chocolate. I’ve a feeling these variations on the theme may get my passport revoked, so I’ll say no more.

Ingredients:
100g porridge oats
50g dried mixed fruit
85g desiccated coconut
110g plain flour
50g caster sugar
50g soft light brown sugar
½ tsp baking powder
100ml coconut oil
1 tblsp golden syrup
Splash of oat milk



Method:
Pre-heat the oven to 190 degrees celsius and line a couple of baking sheets with greaseproof paper.
Mix porridge oats, dried fruit, desiccated coconut, flour, sugars and baking powder into a large bowl.
Melt the coconut oil and add golden syrup.  Add wet ingredients to dry and mix, adding a little oat milk to bring the mixture together.  Don’t make the mixture too wet, you’ll find that when you press each ball of dough in your hand, the mixture will hold together even though it doesn’t look like a dough in the bowl.
Roll around 20 balls (ours weighed around 35g each), put them on the baking trays and flatten slightly.
Bake for 12 minutes until they’re slightly browned but still soft in the middle, or bake for 15 minutes if you like a crisper biscuit.

Location: Glasgow, UK

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