Apricot Anzac Biscuits: A Chewy and Delicious Twist on a Classic
Anzac biscuits are a beloved Australian and New Zealand treat, traditionally enjoyed on Anzac Day, a day of remembrance for the sacrifices made by soldiers in war. These crunchy, oaty biscuits are easy to make and have a unique, delicious flavour. But what if we could elevate this classic recipe with a touch of summery sweetness? Enter: Apricot Anzac Biscuits!
This recipe takes the traditional Anzac biscuit and infuses it with the tangy-sweet flavour of dried apricots, adding a chewy texture that complements the crispy edges beautifully. The combination is truly irresistible, creating a biscuit that’s both nostalgic and refreshingly new. These apricot Anzac biscuits are perfect for afternoon tea, lunchboxes, or a delightful treat anytime of day. Whether you’re baking them for Anzac Day or simply craving a tasty snack, these biscuits are sure to become a family favourite.
## Why Apricots Work So Well in Anzac Biscuits
Dried apricots bring several key elements to the traditional Anzac biscuit:
* **Chewy Texture:** The finely chopped apricots add a wonderful chewy texture to the biscuit, contrasting with the crispness and giving it a more satisfying bite.
* **Tangy Sweetness:** Apricots offer a natural sweetness that complements the golden syrup and oats, without being overly sugary. The slight tartness also balances the richness of the butter.
* **Moisture:** The apricots help to retain moisture in the biscuit, preventing it from becoming too dry and crumbly.
* **A Touch of Zest:** The apricots add a bright, fruity flavour that elevates the overall taste of the biscuit and makes it more interesting.
* **Visual Appeal:** The little flecks of orange throughout the biscuits create a visually appealing bake.
## The Secret to Perfect Apricot Anzac Biscuits
While the recipe is simple, a few tips and tricks can make all the difference in achieving perfect Apricot Anzac Biscuits:
* **Use Good Quality Dried Apricots:** Opt for plump, moist, and brightly coloured dried apricots. Avoid those that are overly dry or have lost their vibrant colour.
* **Finely Chop the Apricots:** Ensure the apricots are chopped very finely to prevent large chunks from making the biscuits difficult to hold together. A food processor can be helpful for this, but be careful not to over-process them into a paste. Pulsing is the key.
* **Don’t Overmix:** Overmixing the dough will develop the gluten in the flour, resulting in tougher biscuits. Mix only until the ingredients are just combined.
* **Use Rolled Oats (Not Instant):** Rolled oats provide the best texture for Anzac biscuits. Instant oats will result in a softer, less satisfying biscuit.
* **Space the Biscuits Well:** The biscuits will spread during baking, so ensure you leave enough space between them on the baking sheet. This will prevent them from sticking together.
* **Bake Until Golden Brown:** Bake the biscuits until they are golden brown around the edges. They will firm up as they cool.
* **Cool Completely on the Baking Sheet:** Allow the biscuits to cool completely on the baking sheet before transferring them to a wire rack. This will prevent them from breaking.
## Apricot Anzac Biscuit Recipe
Here’s the recipe for delicious Apricot Anzac Biscuits:
**Yields:** Approximately 20 biscuits
**Prep time:** 15 minutes
**Cook time:** 12-15 minutes
**Ingredients:**
* 1 cup (100g) rolled oats
* 1 cup (150g) plain flour
* 1/2 cup (110g) caster sugar
* 1/2 cup (50g) desiccated coconut
* 1/2 cup (125g) unsalted butter
* 2 tablespoons golden syrup
* 2 tablespoons boiling water
* 1 teaspoon bicarbonate of soda
* 1 cup (approximately 150g) dried apricots, finely chopped
**Equipment:**
* Large mixing bowl
* Small saucepan or microwave-safe bowl
* Measuring cups and spoons
* Baking sheet
* Parchment paper or silicone baking mat
* Wire rack
**Instructions:**
**Get Started:**
1. Preheat your oven to 160°C (320°F). Line two baking sheets with parchment paper or silicone baking mats.
2. Finely chop the dried apricots. I use a food processor and pulse the apricots until they are very finely chopped, but you can chop them by hand as well. Make sure that the pieces are small and even. Set aside.
**Combine Dry Ingredients:**
3. In a large mixing bowl, combine the rolled oats, plain flour, caster sugar, and desiccated coconut. Mix well to ensure all ingredients are evenly distributed.
4. Add the finely chopped apricots to the dry ingredients. Toss to coat the apricots with the flour mixture, this will help prevent them from clumping together during baking.
**Melt Wet Ingredients:**
5. In a small saucepan, melt the butter and golden syrup over low heat. Stir until the butter is completely melted and the mixture is smooth. Alternatively, you can melt the butter and golden syrup in a microwave-safe bowl in 30-second intervals, stirring in between, until melted and smooth.
**Dissolve Bicarbonate of Soda:**
6. In a separate small bowl or measuring cup, dissolve the bicarbonate of soda in the boiling water. The mixture will fizz – this is normal.
**Combine Wet and Dry Ingredients:**
7. Pour the bicarbonate of soda mixture into the melted butter and golden syrup. Stir well to combine. The mixture will become frothy.
8. Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix the dough. It should be slightly sticky.
**Shape and Bake the Biscuits:**
9. Roll tablespoons of the mixture into balls. Place the balls onto the prepared baking sheets, leaving enough space between them to allow for spreading. You can gently flatten the balls slightly with your fingers, if desired. Don’t flatten them too much, as they will spread during baking.
10. Bake for 12-15 minutes, or until the biscuits are golden brown around the edges. Keep an eye on them, as baking times may vary depending on your oven.
**Cool and Enjoy:**
11. Remove the baking sheets from the oven and let the biscuits cool completely on the sheets for about 10-15 minutes. This will allow them to firm up and prevent them from breaking when you transfer them.
12. Once the biscuits are completely cool, transfer them to a wire rack to cool completely.
13. Store the cooled Apricot Anzac Biscuits in an airtight container at room temperature for up to a week. They are best enjoyed within a few days of baking.
## Variations and Additions
Want to put your own spin on these Apricot Anzac Biscuits? Here are a few variations and additions to try:
* **Add Nuts:** Add 1/2 cup of chopped nuts, such as almonds, walnuts, or pecans, to the dry ingredients for extra crunch and flavour.
* **Chocolate Chips:** Add 1/2 cup of chocolate chips (milk, dark, or white) for a decadent twist.
* **Spices:** Add 1/2 teaspoon of ground cinnamon or nutmeg for a warm, spicy flavour.
* **Lemon or Orange Zest:** Add the zest of one lemon or orange to the dry ingredients for a citrusy aroma and flavour.
* **Gluten-Free:** Use a gluten-free all-purpose flour blend to make these biscuits gluten-free. Ensure the blend contains xanthan gum for binding.
* **Vegan:** Substitute the butter with a vegan butter alternative and the golden syrup with maple syrup or agave nectar. Ensure the vegan butter has a high fat content for the best results.
* **Larger Batch:** Double or triple the recipe for larger gatherings or to have plenty on hand.
* **Drizzle with Chocolate:** Once cooled, drizzle the biscuits with melted chocolate for an extra touch of indulgence.
* **Sandwich Cookies:** Make sandwich cookies by spreading a layer of apricot jam or buttercream frosting between two biscuits.
## Serving Suggestions
Apricot Anzac Biscuits are delicious on their own, but here are some serving suggestions to enhance your enjoyment:
* **With a Cup of Tea or Coffee:** The classic pairing! The biscuits are perfect for dunking.
* **As a Dessert:** Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
* **In Lunchboxes:** A great homemade treat for kids and adults alike.
* **As a Gift:** Package the biscuits in a decorative tin or bag for a thoughtful homemade gift.
* **With Cheese:** Surprisingly, these biscuits pair well with certain cheeses, such as a sharp cheddar or a creamy goat cheese.
* **Alongside Fruit:** Serve with a platter of fresh fruit, such as berries or sliced apples.
## Storing Apricot Anzac Biscuits
* **Airtight Container:** The best way to store Apricot Anzac Biscuits is in an airtight container at room temperature. This will help keep them crisp.
* **Layering:** If stacking the biscuits in the container, place a sheet of parchment paper between the layers to prevent them from sticking together.
* **Storage Time:** The biscuits will stay fresh for up to a week when stored properly. However, they are best enjoyed within the first few days of baking.
* **Freezing:** You can also freeze Apricot Anzac Biscuits for longer storage. Place the cooled biscuits in a freezer-safe container or bag and freeze for up to 2 months. Thaw completely at room temperature before serving. They may lose some of their crispness after freezing, but they will still be delicious.
## Apricot Anzac Biscuits: A Taste of Tradition with a Fruity Twist
Apricot Anzac Biscuits are a delightful variation on a classic favourite. The addition of dried apricots adds a chewy texture and a burst of sweet-tangy flavour that elevates the biscuits to a whole new level. Easy to make, versatile, and utterly delicious, these biscuits are perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of tradition with a fruity twist!
Enjoy baking these Apricot Anzac Biscuits and sharing them with your loved ones! They are sure to be a hit!
**Enjoy your baking journey!**