Honey and Fig Biscuits (Native Australian)

Total Time
Prep 20 mins
Cook 10 mins

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

Ingredients Nutrition


  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.
Most Helpful

*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

**Jubes** June 10, 2009

I enjoyed these. I love the flavor of lemon myrtle. I liked that these were a little dry like a biscuit. The batter was really sticky and wet so I used a cookie scoop to place on the baking sheet. The changes I made were. I used a 4 oz cube of butter and regular honey as i didn't have the infused. I added more lemon myrtle to compinsate for this. Next time I would use less figs/sugar/honey amount as these were pretty sweet.

Samantha in Ut May 22, 2009