In Australia I’ve been getting to using different words and this recipe is a perfect example of one of them, the biscuit.
In America, where I’m from, we consider biscuits something you slather with gravy and usually eat with fried chicken. In Australia they use the term to describe what I’d call a cookie.
This recipe calls for something I’ve not previously used: Lemon Myrtle. Read this post where I explain what it is and where to find it.
Also, you’re supposed to use chopped figs but as I mistakenly purchased dates I used those instead.
- - 3/4 cup fine sugar
- - 125 g of butter
- - 2 eggs
- - 1/4 tsp of lemon myrtle
- - 1/2 cup honey
- - 2 2/3 cups sifted flour
- - 1 1/2 tsp baking powder
- - 3 tbs milk
- - 1 cup finely chopped dried figs
- - 1/2 cup of desiccated coconut (optional)
- Preheat oven to 180 c
- Grease baking trays
- Cream butter & sugar till fluffy. Add eggs, one at a time. Add lemon myrtle & honey. Mix well.
- Add flour & baking powder and the milk. At this stage I scoop the batter into a large bowl and fold in the figs (dates).
- Dump spoonfuls into the tray allowing room to spread. Bake for 10-15 minutes.
- The cookies spread out more than I thought they would. If you have 2 baking sheets, you could scoop small balls of dough on the sheets. My first batch came out too big, taking longer to cook resulting in a crispier cookie. Desiccated coconut is coconut meat which has been shredded or flaked and then dried to remove as much moisture as possible.