Chewy Apricot and Sunflower Anzac biscuits with Chocolate bases

These are our new favourite biscuit.  Chewy with loads of flavour and texture they really are the ultimate oaty cookie.

Ingredients

  • 125g (4 oz) butter
  • 2 rounded tablespoons golden syrup
  • 1 cup flour
  • 1 cup rolled oats
  • 3/4 cup desiccated coconut
  • 1/2 cup sugar
  • 100g (3.5oz) dried apricots, chopped
  • 1/2 cup sunflower seeds
  • 1/2 teaspoon bicarbonate soda (baking soda)
  • 2 tablespoons boiling water
  • 100g (3.5oz) chocolate (dark or milk)

Method

Preheat the oven to 170 C.
Melt the butter with the golden syrup in a small saucepan over a gentle heat.
In a mixing bowl combine the flour, oats, coconut, sugar, apricots and sunflower seeds.
Mix the bicarbonate soda into the hot water and then add to the butter and golden syrup.
Pour the pan contents into the bowl and mix well.
Roll the mixture into walnut sized balls and place on a lined cold baking tray.
Gently press with a fork dipped in a little flour.  Don’t squash flat as you want them to be chewy not crisp.
Bake for 15 ish minutes until the biscuits are a rich golden colour.
Cool on a wire rack.
Gently melt the chocolate in a bowl over a saucepan of simmering water.
Spread a thin layer of chocolate over the base of each biscuit.
Once the chocolate is set then store the biscuits in an airtight container.

Makes 25 biscuits

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6 thoughts on “Chewy Apricot and Sunflower Anzac biscuits with Chocolate bases

  1. These are not ANZAC biscuits! The original recipe is heritage listed in our country. Please call them something else. Our WW1 soldiers would never have had this luxury. Please respect them.

    • Hi Mandy, thanks for your comment and I didn’t mean any disrespect and yes I do agree that the WW1 soldiers wouldn’t have had these. I don’t think they had anything close to our regular Anzac biscuits either due to rationing and distance to travel.
      I hope that “enhanced” Anzac biscuits keep the stories alive and in our memories as opposed to being disrespectful.
      Kindest, Helen