Delicious Anzac Biscuit with a local Bunda Ginga twist

Create a new dimension to a Australian classic and add some Bunda Ginga from Nana's Pantry to your Anzac Biscuits!

What you will need;

• 125g butter, chopped
• 2 tablespoons golden syrup
• 1 cup self-raising flour - (gluten free SR flour can be substituted)
• 1 cup rolled oats or quinoa flakes
• 1 cup desiccated coconut
• 1/2 cup flaked almonds
• 3/4 cup firmly packed Bundaberg Sugar Brown Sugar
• 2 tablespoons hot water
• 100g Bunda Ginga Ginger Bites, chopped
• 125g dried apricots, diced
• 80g Macadamias Australia macadamia nuts, chopped

Method

• Step 1  Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
• Step 2  Place butter and golden syrup in a small saucepan over medium heat. Cook, stirring, for 3 to 4 minutes, or until melted.
• Step 3  Combine flour, quinoa flakes, coconut, almonds, ginger bites, dried apricots, macadamia nuts and sugar in a large bowl. Add butter mixture and hot water. Stir with a wooden spoon until combined. Set aside for 5 minutes.
• Step 4  Roll level tablespoonfuls of mixture into balls. Place on trays, 4cm apart. Flatten slightly with a fork. Bake for 15 minutes, swapping trays halfway through cooking, or   until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.