Enhanced Anzac Biscuits

This recipe was provided by Linda McIver.

Ingredients

• 2 cups rolled oats
• 1/2 cup sugar
• 3/4 cup plain flour
• 3/4 cup white chocolate bits
• 1/2 cup dried apricots, chopped
• 125 g (slightly over 1/2 cup) butter
• 1 tsp bicarb
• 1 tablespoon (20 ml) golden syrup
• 2 tablespoons (40 ml) boiling water

Method

Mix oats, sugar and flour together, add choc bits and apricots. (you can add anything in place of choc bits and apricots - nuts, sultanas, glace cherries, etc. I often make a triple choc variety with white, dark and milk choc bits all together. You can vary the quantities of these, too - I have really just estimated, as to be honest I don't measure them. :-)

Melt butter. Mix together bicarb, golden syrup and boiling water. Add to butter while still frothing, then pour the lot into the dry ingredients and mix well. Shape into balls and put on an oven tray. Leave plenty of space between them, as they are likely to spread. Bake at 160 degrees celsius (320 degrees F) for around 18-20 minutes (until golden brown).

Leave them on the tray until cool or they will disintegrate when you try to move them (trust me on this :-).

Enjoy!