Anzac Biscuits

I like mine chewy with a pinch of salt. The mixture of golden syrup, coconut, oats, salt and butter make this one biscuit that you just can't have one of.  

And because I like my sweet treats a little savoury I have also given you my recipe for burnt butter and bay leaf Anzac biscuits!

1¼ cup (110g) rolled oats

1¼ cups (185g) plain flour

1 cup (220g) caster sugar

1 tsp sea salt flakes

¾ cup (60g) desiccated coconut

¼ cup (90g) golden syrup

150g unsalted butter, chopped

½ teaspoon bicarbonate of soda

2 tablespoons boiling water

1. Preheat oven to 180°C fan forced (200C convectional). Place the oats, flour, sugar, salt and coconut in a large bowl and mix to combine.

2. Place the golden syrup and butter in a small saucepan over high heat, stirring constantly, until butter is melted. While the butter is melting, place the bicarbonate of soda and water in a small bowl and mix to combine. Add to the butter mixture, being careful as it begins to foam. Add to the oat mixture and mix to combine.

3. Roll heaped tablespoonfuls of the mixture into balls and place on baking trays lined with non-stick baking paper, allowing room to spread.

4. Bake in batches, for 12–14 minutes or until golden brown. Set aside to cool on the trays slightly before transferring to wire racks to cool completely. Serve. Makes 15.

To make my burnt butter and bay leaf version;

1¼ cup (110g) rolled oats

1¼ cups (185g) plain flour

1 cup (220g) caster sugar

1 tsp sea salt flakes, plus extra to sprinkle

1/2  cup (60g) roughly chopped

150g unsalted butter, chopped

1 sprig bay 

½ teaspoon bicarbonate of soda

2 tablespoons boiling water

1. Preheat oven to 180°C fan forced (200C convectional). Place the oats, flour, sugar, salt and walnuts in a large bowl and mix to combine.

2. Place the butter and bay in a small saucepan over low heat, stirring constantly, until butter is melted. Simmer on low for 5 minutes. While the butter is melting, place the bicarbonate of soda and water in a small bowl and mix to combine. Increase heat to high. Remove the bay leaves and add honey. Cook for 30 seconds. Add to butter mixture to the bicarb, being careful as it begins to foam. Add to the oat mixture and mix to combine.

3. Roll heaped tablespoonfuls of the mixture into balls and place on baking trays lined with non-stick baking paper, allowing room to spread.

4. Bake in batches, for 12–14 minutes or until golden brown. Set aside to cool on the trays slightly before transferring to wire racks to cool completely. Sprinkle with salt to serve. Makes 15

.

Sourdough rosemary, manchego + sea salt hot cross buns

Hotcross buns, traditionally a sweet, spiced and dried fruit studded bun, decorated with a cross and brushed with a sweet glaze are traditionally eaten across the world over Easter.

My version has the addition of a sourdough starter to give them a little more chew and that quintessential ‘sour flavour. And because I sometimes like my sweets a little savoury, I have added rosemary and finely grated Spanish manchego cheese.

There is a mixture of both yeast and sourdough starter in this recipe, as I find that by adding both you get the best of both worlds!

Don’t worry if you don’t have a sourdough starter 

at home. I have given a tip at the bottom of the recipe for a regular yeast version.  

enjoy these buns hot with butter, or served with sliced

manchego + quince paste

1 cup (250ml) milk, warmed

2 tbsp honey

2 tbsp extra virgin olive oil

60g salted butter, melted

1 cup (250ml) apple juice

½ tsp (3gm) dried yeast

100g sourdough starter, fed and stirred

1 egg

1/3 cup dried currants

¼ cup rosemary

5 1/3 cups (800g) 00 flour

10g fine table salt

100g finely grated manchego cheese

1 tsp sea salt flakes

FLOUR PASTE
1/2 cup (75g) plain flour

1 tablespoon caster (superfine) sugar

1/3 cup (80ml) cold water

GLAZE

1 tablespoon caster sugar

1 teaspoon powdered gelatine

1 tablespoon water

1.Place milk, honey, oil and butter together in a bowl and mix to combine.

2. Whisk the juice, yeast and sourdough starter in a large bowl until dissolved. Add the egg, currants and rosemary. Add the flour, then milk mixture; using your hand, mix together until combined. Cover with plastic wrap; stand in a warm place for 30 minutes.  

3. Add the salt and pinch the dough for 3-4 minutes or until combined. Cover with plastic wrap and set aside for 30 minutes. Add the manchego and lightly knead dough on a lightly oiled or floured surface for 10 seconds. Return to bowl, cover; and rest for 30 minutes.

4. Divide the dough into 16 and shape into balls. Place in a baking tray lined with baking paper. Cover again stand in a warm place for 30 minutes or until risen by half. (at this stage you can refrigerate your dough to slowly prove for a further 12 hours. This will give you a more ‘sour’ flavour.)

5. Preheat oven to 200°C fan forced.

6. To make the flour paste, combine the flour and sugar in a small bowl. Gradually mix in enough water to make a smooth paste. Place flour paste mixture into a small piping bag fitted with a small plain tube. Pipe crosses onto the buns.

7. Bake buns for 25 minutes or until buns are browned and sound hollow when tapped.

8. While the buns are backing make the glaze. Combine the ingredients in a small saucepan; stir over low heat, without boiling, until sugar and gelatine dissolve.

9. While hot, brush the buns with the glaze and sprinkle with salt.

NOTE: If you don’t have a sourdough starter, double the amount of yeast in the recipe (7g total).

Madeleines (my way)

My madeleine recipe is by no means a traditional version of these little French butter cakes (or biscuit depending on who you ask).

Made with egg whites instead of whole eggs, (I find this recipe to be the perfect excuse to bake when I have left over eggwhites in my freezer), nor do I rest the batter as most traditional recipes instruct.

They do, however live up to their literary and food historic reputation. This easy recipe is fast to make and rewards you with little cakes, baked with a golden crispy edge, spongy and a buttery soft inside. They are the perfect side kick to an afternoon coffee, tea or aperitif.

This recipe is the base of many different flavour combinations. I have added the adaptations for a few favourite flavour combinations and also included a savoury version.

 ¾ cup (110g) plain flour

½ tsp baking powder

¾ cup (165g) caster sugar

4 egg whites (at room temperature)

110g melted unsalted butter, plus extra to grease

1.Preheat oven to 200C (convectional). Place the flour and baking powder in a medium bowl and whisk to combine. 

2.Whisk the eggs and sugar together to combine. Add the white mixture to the flour, whisking until smooth. Gradually add the butter and fold to combine.

3.Grease a 12 whole madeleine pan with melted butter. Spoon tablespoons of the mixture into the pan and bake for 12-15 minutes, or until golden and the mixture, is sticky to the touch but bounces back when pressed with your finger. Carefully invert onto a wire rack and repeat with remaining batter. Repeat with remaining batter.

Makes 24.

To make earl grey tea and lemon madeleines, add 1 tsp loose early grey tea and 1 ts finely grated lemon rind to the sugar mixture. (pictured)

To make savoury madeleines, remove the caster sugar. Instead add 1 tbsp caster sugar

¾ cup almond meal where you would add the sugar. Add ¼ cup buttermilk with your butter. You can flavour these with cheese, herbs and cured meats.