In honour of Anzac day next week (25th April), and of our Gather & Gather brand launch, my very talented Kiwi colleague and chef, Tony has somewhat altruistically shared his closely guarded recipe. Thank you land of Antipodeans!
Takes: 15 mins. Makes: 15 biscuits
Ingredients
85g oats
85g coconut
100g caster sugar
100g plain flour
110g unsalted butter
1 tbsp golden syrup
1 tsp bicarbonate soda
Method
Preheat oven to 180C
Combine oats, coconut, sugar and flour and melt butter.
Stir bicarb with 50ml of hot water and add to dry mix, followed with the melted butter.
Roll your dough to the size of golf balls and press to 1″ thick.
Bake on a lined tray for 20 mins and Bob’s your uncle.
Anzac biscuits were originally sent by wives to Australian & New Zealand Army Corps (ANZACs) abroad because the ingredients didn’t spoil easily. So you too can enjoy yours way beyond the 25th!
Pre joining us at Gather & Gather, Tony worked with Wholesome Seduction food guru and Favourite Places owner (see The Tapa Room or the new Kopapa), Peter Gordon. #yesthisiswork Sorry, gloating is so vulgar but I couldn’t resist.
Anzac day remembers Australia and New Zealand’s major casualties of the First World War.
