I have a fondness for baked goods with lots of texture going on: nuts, dried fruit, seeds, chips, grains, you name it. Sometimes I can be a purist, like with brownies (I prefer ‘em plain, no nuts, frosting, or other do-dads), but usually I like the rest of my palate to have as much fun as my tastebuds. And how much fun is that? Well, I guess it’s pretty fun.
These cookies fit the bill pretty well, and I’ve made them several times when I want something sweet but not too guilty to nibble on. Adapted from a recipe on Baking Bites, inspired by Anzac biscuits, they’re more of a biscuit-like tea cookie than a gooey indulgence. This suits me just fine, although I might end up eating more than I normally would (and no, I don’t know why there are 8 cookies in the first picture and 5 in the second). These also keep rather well and will remain chewy for days, thanks to the honey and dried fruit. Peach and ginger are a classic duo, but if you have trouble finding the dried peaches, apricots are delightful.
