Feijoa and Apple Anzac Skillet Cookie

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SERVES:

6-8

Prep Time:

10 minutes

Cook Time:

40 minutes

This baked dessert recipe puts a fun, fruit-loaded twist on the classic Anzac biscuit and is special to enjoy with loved ones while commemorating Anzac Day.

The finished skillet cookie is a mix between cookie and cake texture, and is made super moist and moreish with the addition of feijoa and apple. The fruity flavours give this loaded Anzac biscuit a bit of a crumble vibe (especially when topped with vanilla icecream or custard!) so in our mind it ticks all the boxes you want in a dessert at this time of year.

Even better, this is a super simple recipe made using common pantry staples, so it's fun to make on a whim on Anzac Day or when the next rainy weekend hits.

_INGREDIENTS:

150g butter
120g soft brown sugar
¼ cup golden syrup
110g oats
180g plain flour
30g desiccated coconut
½ tsp baking soda
1 tsp vanilla essence
1 egg
1 apple
1 feijoa
Zest 1 feijoa

Garnish

2 tsp oats

_{INSTRUCTIONS:}

Preheat the oven to 180°C
In a pot add butter, soft brown sugar, and golden syrup. Melt over low heat, stirring continuously. Set aside to cool.
Chop the apple into smaller pieces. Zest the feijoa skin, then chop the feijoa flesh into smaller pieces too.
Add the oats, plain flour, desiccated coconut, baking soda, chopped fruit and feijoa zest to a large bowl. Pour in the melted sugar and butter mixture, add the egg and vanilla essence and mix until well combined.
Rub a medium sized skillet or round baking dish with butter or neutral oil. Press the oat mixture into the skillet. Scatter 2 tsp oats on top. Bake for 40 minutes.
Remove from the oven, serve warm with custard or vanilla ice cream.

wonkybox

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