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.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 120 Grams butter cubed BUY
- 100 Grams golden syrup
- 1 Teaspoon bicarb soda
- 80 Grams muscavado sugar (dark brown sugar)
- 100 Grams rolled oats
- 150 Grams flour
- Pinches pink salt flakes BUY
- 5 Drops doTERRA lemon oil BUY
- 50 Grams Desiccated Coconut
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.