Featured Recipe: Fruity Anzac Biscuits
(Extracted from A Treasury of New Zealand Baking edited by Lauraine Jacobs)
Fruity Anzac Biscuits
During the Gallipoli landings of the First World War, Antipodean women sent a down-under version of traditional Scottish oatcakes to their sons, husbands and boyfriends who were fighting in the Australian and New Zealand Army Corps (ANZAC). This Anzac biscuit recipe is adapted from one handed down to me; the sunflower seeds and dried fruits are new.
140 g butter
60 g golden syrup
80 g rolled oats
70 g sunflower seeds, lightly toasted
50 g sultanas
60 g dried figs, stems discarded, cut into 8–10 pieces
75 g chopped dried apricots
65 g long-thread coconut (substitute ordinary desiccated coconut if necessary)
125 g standard flour
90 g brown sugar
5 g baking soda
2 tbsp boiling water
Preheat the oven to 180˚C. Line a baking tray with baking paper.
Melt the butter and golden syrup together in a saucepan.
Place all the remaining ingredients, except the baking soda and the water, in a large mixing bowl. Stir to combine.
Place the baking soda in a jug and pour the boiling water over it, stirring well to dissolve. Add to the butter and golden syrup mixture, then pour the wet ingredients into the dry ingredients and mix well.
Place large tablespoonfuls of the dough on to the prepared baking tray. Flatten each to a circle of about 6–7 cm, leaving at least 2 cm between each one.
Bake for 12–15 minutes, until the biscuits have risen, spread slightly and turned golden brown. Rotate trays halfway through cooking. Remove from the oven and allow the biscuits to cool slightly before placing them on a wire rack.
These biscuits will keep in an airtight container for up to 5 days. They also freeze well — thaw at room temperature before eating.
Reproduced with permission from A Treasury of New Zealand Baking edited by Lauraine Jacobs. Published byRandom House NZ. RRP $39.99 (paperback). Copyright photography © Aaron McLean, 2015. Available nationwide.