• 125g butter
  • 2 tablespoons honey
  • Place in medium saucepan, melt and cool.


  • 2 tablespoons boiling water
  • 1 teaspoon bicarb soda
  • 2 cups quick cooking oats
  • 1 cup plain flour
  • ¼ cup Stoney Creek Organic Flaxseed Meal
  • ¾ cup white sugar
  • ¼ cup coconut
  • ¼ cup chopped dried apricots


Take level tablespoons of mixture and roll into balls, place on trays 5cm apart, flatten slightly. Bake at 170°C for 15 –20 minutes. Makes approximately 24.


There is an art to achieving the right balance of crunchiness, sweetness, chewiness and snap in an ANZAC biscuit, which involves stirring enough - but not too much - and a good balance of sugars and liquid. These golden delights are just so easy and taste-tempting.