Honey and Fig Biscuits (Native Australian)

READY IN: 30mins
Recipe by Pneuma

from an AUS website. Serving and yield's a guess depending on the size of biscuits.

Top Review by Jubes

*Reviewed during ZWT5 for Australian Family Picks with the Zaar Chow Hounds Team* Honey and figs are always a great combo together. My family enjoyed these (I so wish I could have tried one....but not suited to my gluten-free diet). These biscuits were a really wet mix so I used a tablespoon to drop blobs onto my cookie trays. They cooked up like a soft American style cookie...more cakey than traditional Aussie biscuits. The lemon myrtle was a great addition....for anyone without lemon myrtle, I would suggest adding some lemon zest as a substitute.I didn't use infused honey but subbed in Australian Paperbark Honey that I bought at the nearby Growers Markets. Photos also being posted

Ingredients Nutrition

Directions

  1. Pre heat oven to 180°. Grease baking trays.
  2. Cream butter and sugar together until pale and fluffy.
  3. Add eggs one at a time, ground lemon myrtle and lemon myrtle infused honey. Mix well.
  4. Sift in flour and baking powder together then add milk.
  5. Fold in figs and coconut.
  6. Drop spoonfuls into the tray, allowing room to spread.
  7. Bake for 10 minutes. Remove from oven and allow to cool on tray.

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