SUNDAY AFTERNOON

I didn't really feel homesick much while in Europe last year, but one of the few moments I remember missing home a lot was when my mum sent me some homemade Anzac biscuits. This recipe is based loosely on a classic Anzac biscuit one, but made better with coconut and almonds (is that an unaustralian thing to say?). Anyway, it's good. Not overly sweet, they're ridiculously addictive, especially whilst warm & you can almost fool yourself that they're healthy...

OAT, COCONUT & ALMOND COOKIES

Need:

• 1.5 cups rolled oats
• 1 cup plain flour
• 0.5 cup desiccated coconut
• 0.5 cup brown sugar
• 125g butter (vegan = coconut oil)
• 3 tablespoons golden syrup
• 0.5 teaspoon bicarb soda
• 2 tablespoons boiling water
• flaked almonds

Do:

• Preheat oven to 150 degrees celsius
• Combine oats, flour, sugar & coconut
• Melt butter with golden syrup in a saucepan/ in the microwave
• Mix bicarb soda with boiling water and add to butter mixture
• Combine with dry ingredients
• Spread mixture over two trays lined with baking paper (the mixture will be quite dry) (you can make them into cookies at this stage but I find it's much easier to just cut them once baked, plus long shapes make for optimal tea/coffee dunking)
• Sprinkle almonds
• Bake for about 15 minutes (longer if you don't want them as chewy)
• Cool slightly (it'll be very soft when taken out but will harden in a few minutes), as soon as it's cool enough to handle, cut into rectangles. Or leave as one huge biscuit if you prefer.

Taken on Canon 600D