OAT and BARBERRY BISCUITS

Similar to redcurrants, and used in Persian and other Middle Eastern cuisines, barberries are a small red berry with a slightly acidic flavour. We’re using dried barberries here, plumped up in hot water, to add an exotic twist to the classic Australian Anzac biscuit. At the bakery we press these biscuits down to make them really thin.

Makes 12

165 g (5¾ oz) rolled (porridge) oats

220 g (7¾ oz/1½ cups) plain (all-purpose) flour

100 g (3½ oz) desiccated coconut

175 g (6 oz) soft brown sugar, plus an extra 35 g (1¼ oz)

50 g (1¾ oz) dried barberries

60 ml (2 fl oz/ ¼ cup) boiling water, plus an extra 45 ml (1½ fl oz) boiling water

185 g (6½ oz) unsalted butter

60 g (2¼ oz) golden syrup or treacle

1½ teaspoons bicarbonate of soda (baking soda)

Preheat the oven to 150°C (300°F). Line a baking tray with baking paper.

Put the oats, flour, coconut and the 175 g (6 oz) brown sugar in a bowl.

In a small bowl, combine the barberries with the 60 ml (2 fl oz/ ¼ cup) boiling water. Add the extra 35 g (1¼ oz) sugar and stir until it has dissolved.

Put the butter and golden syrup in a saucepan over low heat, stirring until the butter has melted. Add the barberry mixture and stir to combine. Now add the bicarbonate of soda and remaining 45 ml (1½ fl oz) boiling water and, while it is still foaming, add the whole thing to the oats mixture. Mix together with a large spoon.

Roll into 12 balls and place on baking tray. Use a metal spatula to press the dough down into very thin discs. Bake for 15–20 minutes, or until firm and golden.

Transfer to a wire rack to cool.

These cookies will keep in an airtight container at room temperature for up to a week.