I think I have finally found my favourite ANZAC recipe.
Like most Australians, I have grown up cooking from the Women’s Weekly cook books and for many years, their recipe was the only one I used.
But in a quest to lower my families sugar consumption over the past few years, I have been on the look out for a recipe that would still taste and feel like an ANZAC, without the standard 1 cup of sugar per batch.
Enter Matt Moran’s recipe, from his beautiful cookbook ‘Australian Food – Coast and Country’ . Gifted to me last Christmas from a good friend, I have finally found some time to read it cover to cover, ear marking recipes to try and enjoying the beautiful photography of Australia’s sparkling coast lines and rugged countryside.
This ANZAC Day we find ourselves tucked away at the farm, resting from our work and school lives and enjoying fresh air, many card games, walks and long sits by the fire.
For many years I use to struggle with the change in pace when we went from frantic life to quiet farm days – feeling a little out of sorts and twitchy when a day stretched endlessly in front of me with nothing really to do or nowhere to be.
Fast forward to this mid season of my life, and I can no longer live without these types of mini breaks. Different to sight seeing holidays in exotic destinations or breaks away with friends, (both of which I love), family time away without a schedule is teaching us all to embrace boredom, resting, going slow and living in the moment, as opposed to the busy and distracted living we often get caught up in.
I hope wherever it is you find yourself reading this, you find a way to carve out some time for rest….. and just maybe popping a batch of these in the oven too.
- 1 cup rolled oats
- 2/3 cup plain flour
- 1/3 cup castor sugar
- 1/2 cup desiccated coconut
- 1 teaspoon bicarb soda
- 1 1/2 tablespoons warm water
- 125 grams unsalted butter, melted
- 1 tablespoon golden syrup
- Preheat oven to 150 degrees celsius.
- Line 2 baking trays with baking paper.
- Combine oats, flour, sugar and coconut in a bowl. Stir until combined.
- Combine bicarb soda and water in a small bowl.
- Add to the dry ingredients, along with the butter and golden syrup.
- Mix well.
- Place a heaped teaspoon full into your hand and roll into a ball, place on the tray and press down each one to flatten a little.
- Leave room for spreading.
- Bake for 15-20 minutes, or until golden brown.
- Leave on trays to cool.
- Store in an airtight container.
- Cook one tray at a time to get an even colour, or alternatively, swap your trays around after 10 minutes of cooking time.
Thanks Emma, you’ve inspired me to try this recipe out this arvo! Megan ☺️