Ingredients 
- 125g butter
- 2 tablespoons honey
- Place in medium saucepan, melt and cool.
Add:
- 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
Method
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.
Description
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.
