Honey And Fig Biscuits Native Australian Recipe

Name: Honey And Fig Biscuits Native Australian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: Caster Sugar; 125g softened unsalted butter; 2 large eggs; 1 teaspoon ground lemon myrtle; Honey; Plain Flour; 2 teaspoons baking powder; 50ml milk; Dried Fig; Desiccated Coconut

Indulge in the unique flavors of Australia with these delightful Honey & Fig Biscuits! This recipe, inspired by an Australian website, combines the sweetness of lemon myrtle infused honey and figs with the buttery goodness of classic biscuits. Perfect for afternoon tea or a special treat, these biscuits offer a taste of the outback with every bite. Yields approximately 12-15 biscuits, depending on size.

Prep Time 15 mins

Cook Time 30 mins

Calories 492.6 kcal

Protein 14g

Rating 4.0 (2 Reviews)

Honey And Fig Biscuits Native Australian

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Honey And Fig Biscuits Native Australian

Caster Sugar
125g softened unsalted butter
2 large eggs
1 teaspoon ground lemon myrtle
Honey
Plain Flour
2 teaspoons baking powder
50ml milk
Dried Fig
Desiccated Coconut

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Honey And Fig Biscuits Native Australian? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Honey And Fig Biscuits Native Australian

Preheat oven to 180°C (350°F). Line baking trays with parchment paper.
Cream together 125g softened unsalted butter and 100g caster sugar until light and fluffy.
Beat in 2 large eggs one at a time, then stir in 1 teaspoon ground lemon myrtle and 2 tablespoons lemon myrtle infused honey.
In a separate bowl, sift together 250g plain flour and 2 teaspoons baking powder.
Gradually add the dry ingredients to the wet ingredients, alternating with 50ml milk, mixing until just combined. Do not overmix.
Gently fold in 100g chopped dried figs and 50g desiccated coconut.
Drop rounded tablespoons of the mixture onto the prepared baking trays, leaving some space between each biscuit.
Bake for 10-12 minutes, or until golden brown around the edges.
Remove from oven and let the biscuits cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.