Fruit Anzacs

Intro
The most popular recipe on my blog is Caramel Anzac slice and when I posted it I said I would also share a recipe for Anzac Biscuits. These fruity Anzacs are the ones I cook most often nowadays, rather than the traditional ones I remember cooking with my Grandmother.

When we were teenagers John Imber's Mum always gave us a big batch of Anzacs to take hiking with us. They are good energy food - its all that sugar and rolled oats!


Recipe

• 2 cups organic rolled oats
• 1 cup sunflower seeds
• 1 cup raisins
• 2 cups coconut
• 2 cups flour
• 1 cup raw sugar
• 175 g dried apricots, sliced

• 285g butter
• 6 tablspoons golden syrup
• 4 tablespoons boiling water
• 2 teaspoons baking soda

Preheat the oven to 160 degrees celcuis. Butter a couple of cookie sheets or line with baking paper.

Mix the first 7 ingredients together in a large bowl - this recipe makes lots!
Melt the butter and syrup together in a fairly large saucepan.
Dissolve the baking soda in boiling water in a cup,then tip this mixture into the butter. It froths like mad - just stir it in - then tip it all into the dry ingredients.

Mix together then roll into walnut sized balls, place on trays and flatten with a fork or fingers. Don't put them too close and cook 1 tray first to see how far they will spread. Sometimes they spread heaps and are thin and chewy but other times they don't spread much and are a bit cakier. (Depends on humidity on the day, flour etc.)

Cook for 12 - 15 mins at 160 celcius - watch them closely they burn easily! When they are nicely golden remove them from the oven, allow them to cool on trays for a few minutes to firm up then cool on wire racks. They get better and better for a few days and keep well in airtight tins.