Dean Brettschneider’s Fruity Anzac Biscuits

Long Lunch 25/04/2018
Photo: Supplied.

This twist on a kiwi classic is delicious! If you are craving something scrummy this Anzac day whip these up.

Makes:  about 24


  • 140g butter
  • 60g golden syrup
  • 80g rolled oats
  • 70g sunflower seeds, lightly toasted
  • 50g sultanas
  • 60g dried figs, stems removed, cut into small pieces
  • 75g chopped dried apricots
  • 65g dried coconut
  • 125g plain flour
  • 90g brown sugar
  • 5g baking soda
  • 2 tablespoons boiling water


  1. Preheat the oven to 180°C.  Line two baking trays with baking paper.
  2. Melt the butter and golden syrup together in a saucepan.
  3. Place the oats, seeds, sultanas, figs, apricots, coconut, flour and brown sugar in a bowl and mix to combine.
  4. Mix together the baking soda and boiling water and add to the butter mixture. Pour into the oats mixture and mix well.
  5. Place large tablespoonsfuls of the mixture on to the trays. Flatten each to a circle, leaving a 2cm gap between each.
  6. Place in the oven and bake for 12-15 minutes.
  7. Rotate trays halfway through cooking or cook one tray at a time.
  8. Remove from the oven and cool slightly before placing on a wire rack.
  9. Once cold, store in an airtight container.

The Long Lunch with Annabelle White in for Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.