Apricot, Oat and White Chocolate Biscuits
After a few years of baking different biscuits, it’s safe to say these are my favourite! The recipe is based on the traditional Anzac recipe, with a twist, so can no longer be referred to as Anzacs.
I tend to freeze a batch of these as soon as they cool down. Now, call me strange, but I eat these straight from the freezer. They are soooo good. They are also my bribe treat for my 2.5 year old.
Oat, Apricot + White Chocolate Biscuits
INGREDIENTS
1 cup plain flour
1 cup desiccated coconut
1 cup of rolled oats
1/3 cup caster sugar
1 tsp bicarb soda
Pinch salt
1/2 cup chopped good quality white chocolate
1/2 cup chopped dried apricot
125g melted butter
3 tbs (60ml) rice malt syrup (can use honey)
DIRECTIONS
Place all the dry ingredients in a bowl and mix well. Place the melted butter and rice malt syrup in a small bowl and mix together. Pour the butter mix into the dry ingredients and mix well (hands help). Place in the mix in the fridge for 30 minutes to cool slightly – this makes it much easier to roll into balls without the mix falling apart.
When ready, preheat your oven to 160°C, and line a couple of trays with baking paper.
Scoop a tablespoon of mix into your hands and roll into balls. Flatten slightly, then place on the tray. They will spread a bit, so keep a bit of space between each. Bake for around 15 minutes or until a beautiful golden colour. Half way through cooking, take the biscuits out of the oven and press them down slightly with a fork, then place back in the oven for the remainder.
Allow to cool on the tray slightly before moving to a rack to cool completely.
Makes around 30 biscuits. Can be frozen for a few months, although that probably won’t happen!
