These little lovelies simply wouldn’t exist if it weren’t for the mighty Anzac biscuit, which inspired me with its comforting blend of oats and golden syrup. I shan’t be going into too much more detail on this point, because Anzac biscuits will be coming up shortly as part of my Edmond’s challenge and I’d hate to spoil anything, except to note that the Anzac biscuit is a source of national pride for many an Antipodean baker.
Whenever I feel in need of a bit of nourishing, I turn to my trusty jar of rolled oats and all kinds of delicious are never too far away. These biscuits are easy to make and although my ones have apricot and raisins, any dried fruit you had in residence in your pantry would make a happy union with the rest of the recipe. Ditto the chocolate; I like milk chocolate and dark is also most toothsome. I’ve yet to try white chocolate, but I reckon this would also be pretty fabulous.
Enjoy these with a steaming hot mug of tea, and with the oats and the fruit, I do believe they would make an acceptable breakfast. They are pretty much porridge in a biscuit, after all.
You will need:
1& 1/2 cups rolled oats
1 cup plain flour
1 cup brown sugar
1/2 cup coconut
1/2 cup Raisins
1/2 cup apricots, chopped
2 t fresh grated ginger
200g chocolate of your choosing, roughly chopped
150 g butter
2 T Golden Syrup
2 T hot water
In a large bowl, mix the dry ingredients, grated ginger and chopped chocolate.
Melt the butter and golden syrup together in a pan over medium heat.
Dissolve the baking soda in the hot water and then add this to the melted golden syrup and butter. This will cause the mixture to bubble up. Tip it quickly into the dry ingredients and stir to combine.
Put tablespoon-sized dollops of the mixture onto greased baking trays (I get about 20 out of this recipe).
Bake the biscuits at 180 celscius for 15 minutes or until they are golden, and then cool on a baking rack.