Fruity Anzacs

With the 100 year anniversary of Gallipoli it seems even more fitting to make Anzac biscuits.  They are always popular - the jar disappeared quickly at knitting, cheap to make and can be adapted for variety. Fruity anzacs are a delicious variation as are these vanilla, almond and oat biscuits.

For this version I used some mixed dried fruit, fruit medley is also good or even sultanas and currants.

Fruity Anzacs

125 g butter 2 tablespoons golden syrup 2 tablespoons water ½ teaspoon bicarb soda

1 cup sugar 1 cup flour 1 cup rolled oats 1 cup coconut 1  - 11/2 cups mixed fruit or fruit medley

Method

Put butter, golden syrup and water in a large saucepan and put on low heat to melt.

Add bicarb soda, the mixture should start to foam

Add sugar, oats, flour, coconut and mixed fruit. Mix well

Place heaped teaspoons of mixture onto greased tray or use baking paper. Allow room to spread.

Bake 150 deg C for approx 15 minutes or until golden brown. If you like the biscuits to be chewy rather than hard remove a little sooner.