SO...back in the day, when our soldiers were a long way from home and their sweethearts needed to send them sustenance, this is apparently what was sent! Delicious, long lasting, easy to ship, easy to get ingredients and made with plenty of love and care. We are all indebted to those who fought for our freedom and it is so lovely to think that we can still celebrate that sacrifice just a little bit, through food. (Celebration in my house is all about the food, all the time!)
Happy Anzac Day. Lest we forget.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 120 g butter, cubed
- 100 g golden syrup
- 1 tsp bicarb soda
- 80 g muscavado sugar (dark brown sugar)
- 100 g rolled oats
- 150 g flour
- Pinch Pink Salt Flakes BUY
- 5 Drop doTERRA lemon oil BUY
- 50 g Coconut - Desiccated BUY
Preheat oven to 160°C. Line a baking tray (or two) with paper.
Place butter and golden syrup into Thermomix bowl and melt 4 min/60°C/speed 1.
Add bicarb soda and mix 3 sec/speed 4.
Add all remaining ingredients and mix 10 sec/Reverse/speed 4.
Using a tablespoon, divide the mixture in small mounds on the tray(s) and flatten slightly with the bottom of a glass. (Wet the glass to prevent sticking.)
Bake 10-12 minutes until golden and fragrant. Remove from oven and allow to cool slightly on the trays before transferring to a cooling rack.
These will keep indefinitely in an airtight container in the pantry. They are delicious served warm or cold.