Anzac Biscuits are an old fashioned favourite, simple, delicious and nostalgic. Chef Poh Ling Yeow, who penned this recipe for her new book Poh Bakes 100 Greats, said when she first tasted the chewy version of this Australian classic, her “brain just about melted”. I dare you to whip up a batch of these yourself and let me know if they have the same effect!
Poh’s Chewy Apricot & Almond Anzacs
150g wholemeal or plain (all purpose) flour, sifted.
95g rolled (porridge) oats.
65g dried shredded coconut or desiccated coconut.
235g dried apricots, cut into 5mm dice.
115g chopped toasted almonds.
165g soft brown sugar.
1/8 teaspoon salt.
135g unsalted butter.
2 tablespoons golden syrup.
21/2 tablespoons water.
1 teaspoon bicarbonate of soda.
Preheat the oven to 160 (315F) fan-forced. Line two baking trays with baking paper.
Combine the flour, oats, coconut, apricots, nuts, sugar and salt in a medium-large mixing bowl.
In a small saucepan over medium heat, melt the butter with the golden syrup and water. Stir briefly, then remove from the heat.
Add the bicarbonate of soda – this will make the mixture fizz – but don’t be worried.
Add to the dry mixture and mix with a wooden spoon (even better with your hands) until the ingredients are well combined.
Roll heaped teaspoons of the mixture into golf ball-sized balls, then press gently with a fork to flatten the biscuits slightly.
Space the about 4cm apart on the prepared trays.
Bake for 10-15 minutes until golden.
Let the biscuits rest for 5 minutes on the baking trays before transferring the to a wire rack to cool. Being a chewy-style biscuit, they are a little flimsy when fresh out of the oven and will fall apart if you try to pick them up immediately.
These biscuits will keep for up to 2 weeks in an airtight container and also freeze well.