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
- 3⁄4 cup caster sugar
- 125 g butter
- 2 large eggs
- 1⁄4 teaspoon ground lemon myrtle
- 1⁄2 cup honey, infused with lemon myrtle essential oil
- 2 2⁄3 cups plain flour, sifted
- 1 1⁄2 teaspoons baking powder
- 3 tablespoons milk
- 1 cup dried fig, finely chopped
- 1⁄2 cup desiccated coconut
Directions See How It's Made
- Pre heat oven to 180°. Grease baking trays.
- Cream butter and sugar together until pale and fluffy.
- Add eggs one at a time, ground lemon myrtle and lemon myrtle infused honey. Mix well.
- Sift in flour and baking powder together then add milk.
- Fold in figs and coconut.
- Drop spoonfuls into the tray, allowing room to spread.
- Bake for 10 minutes. Remove from oven and allow to cool on tray.