Pecan and Cinnamon Oat Biscuits - By Anneka Manning

Ingredients

"These biscuits are reminiscent of the ANZAC biscuits that were sent in food parcels to Australian and New Zealand troops stationed in Europe during World War I. Using basic ingredients and basic equipment, they are quick to make, long lasting and totally moreish, and are loved as much now as they were back then." - Anneka Manning.

150 g (51/2 oz/1 cup) plain (all-purpose) flour
150 g (51/2 oz/11/2 cups) rolled (porridge) oats
90 g (31/4 oz/1 cup) desiccated coconut
165 g (53/4 oz/3/4 cup) caster (superfine) sugar
100 g (31/2 oz/1 cup) pecans, chopped
1 tsp ground cinnamon
150 g (51/2 oz) butter, cubed
115 g (4 oz/1/3 cup) honey (see Baker's tips)
1 Tbs water
1 Tbs bicarbonate of soda (baking soda)

Method

Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Line two large baking trays with baking paper.

Put the flour, rolled oats, coconut, sugar, pecans and cinnamon in a medium bowl and stir to combine.

Put the butter, honey and water in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts. Remove from the heat, add the bicarbonate of soda and stir to combine; the mixture will foam up. Add to the dry ingredients and stir with the wooden spoon until well combined.

Roll tablespoonfuls of the mixture into balls and place about 7 cm (23/4 in) apart on the lined trays. Use your fingers to flatten the balls until they are about 1 cm (1/2 in) thick and about 5 cm (2 in) in diameter.

Bake for 12–15 minutes, swapping the trays after 6 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays.

Variations:

Macadamia & Oat Biscuits – Replace the desiccated coconut with 65 g (21/4 oz/1 cup) shredded coconut and add 70 g (21/2 oz/1/2 cup) chopped macadamia nuts to the flour mixture in Step 2.

Oat & Raisin Biscuits – Replace the pecans with 85 g (3 oz/1/2 cup) seedless raisins.

Cinnamon Oat Slice – Grease a 20 cm x 30 cm (8 in x 12 in) shallow slice tin and line the base and two long sides with one piece of baking paper, allowing it to overhang the sides. Omit the pecans. Press the biscuit mixture evenly and firmly into the prepared tin and bake at 180°C (350°F) or 160°C (315°F) fan-forced for 20–25 minutes or until deep golden and firm to touch. Cool in the tin. Use the paper handles to lift out onto a board, and cut into pieces.

Credits: Recipes and Images from BakeClass by Anneka Manning (Murdoch Books).

Photo Credits: Recipes and Images from BakeClass by Anneka Manning (Murdoch Books).