Hey! How you going? We have been plod-plod-plodding along here. Heads have been buried in schoolwork and work commitments but this weekend feels like we have released the pressure valve a tiny bit. So I thought I’d quickly pop back into blog land to share my successful baking of a batch of Anzacs after my hubris resulted in a bit of a failed effort. I wrote about that here.
This is what you get when you bake with two hands and measure your ingredients properly! Round, risen, lightly golden, and crunchy! Perfect with a cup of tea or to pop in a school lunch. Oats make them healthy, right? For any non-Ausdie or Kiwi readers, I’ve popped the recipe below.
How about you? Have you ever come undone due to a bit of culinary arrogance? Had to eat humble pie rather than your intended creation?
1 cup rolled oats
1 cup plain flour
1 cup caster sugar
3/4 cup dedicated coconut
2 tablespoons golden syrup
1/2 teaspoon bicarb soda
2 tablespoons boiling water
Heat oven to 160 degrees Celsius. Mix all the dry ingredients. Melt the butter with golden syrup. Combine the bicarb and boiling water and tip into the warm melty butter and syrup combo. Watch it fizz. Pour that into the dry ingredients and mix. I use a soup spoon to the squish the mixture into a nice cookie shape and then pop them onto a lined baking sheet and into the oven for 20 mins, swapping trays halfway through. Easy peasy!