Honey and Fig Biscuits (Native Australian)

"from an AUS website. Serving and yield's a guess depending on the size of biscuits."
 
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photo by Samantha in Ut photo by Samantha in Ut
photo by Samantha in Ut
photo by Jubes photo by Jubes
photo by Jubes photo by Jubes
Ready In:
30mins
Ingredients:
10
Yields:
24-36 biscuits
Serves:
8

ingredients

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directions

  • 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.

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Reviews

  1. *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
     
  2. 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.
     
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