Anzac Biscuits

Anzac biscuits were originally made to send to Army Corps from Australia and New Zealand, serving in Gallipoli. Although ‘Anzac day‘ is traditionally celebrated in Australia and New Zealand, on the 25th of April, I decided to bake these delcious biscuits for Remembrance Sunday, November 11th. I also added some raisons to my batch.

Ingredients

  • 85g porridge oats
  • 85g desiccated coconut
  • 100g plain flour
  • 100g caster sugar
  • 100g butter
  • 1 tbsp golden syrup
  • 1tsp baking powder
  • 60g raisons or sultanas (optional)

Method

  1. Heat oven to 180C.
  2. Measure out the oats, coconut, flour, baking powder and sugar in a bowl.
  3. Melt the butter in a small pan and stir in the golden syrup.
  4. Once the butter and golden syrup has melted, pour this into your bowl of dry ingredients. Add raisons if you are using them. Mix the biscuit dough well.
  5. Take small handfuls of the mixture and make a little patty in your hand, put these on greaseproof paper and bake for about 10 minutes.
  6. Allow to cool and enjoy!

Fruity Flapjack

Flapjacks are delicious, a perfect lunchbox filler that accompanied with a cup of tea is sure to help revive you at that 11am slump. These flapjacks are chewier than usual as they contain banana and lots of fruit. My main issue when working on any recipe is that I am awful at weighing out ingredients. I prefer the judging by eye method, so as always, feel free to mix it up a little:

Ingredients

  • 140g butter
  • 100g light muscovado sugar
  • 50g golden syrup
  • 350g porridge oats (I use Quakers)
  • 1 tsp cinnamon (if like me you love cinnamon, why not add a little more)
  • 1/2 tsp baking powder
  • 1 mashed ripe banana
  • 1 grated apple, no need to peel
  • 30g chopped dates
  • 100g raisons or sultanas
    (We also added 50g of Goji berries as we happened to have them, do feel free to add any dried fruit you like, apricots could be good!)

Method

  1. Grease your tin and preheat the oven to 160 degrees
  2. Slowly melt the butter, sugar and  golden syrup in a saucepan on the hob
  3. In a mixing bowl, add the porridge oats, cinnamon and baking powder
  4. Once the butter/syrup/sugar mix is melted, mix this into to the mixing bowl with the porridge oats
  5. Add your mashed banana and mix
  6. Add your grated apple and mix
  7. Add your fruit and mix well
  8. If your mix looks too dry and your porridge oats are not coated in the syrupy mix then add a little more golden syrup or honey, add more dried fruit if you like
  9. Bake for 25-30 minutes until golden brown, leave to cool and eat!