I am absolutely delighted to share this recipe with you all as it is part of a very special collaboration with one of my all time favourite products Brushwoods Oats and Olive Oil. As part of my role as recipe developer I get to work and develop recipes for some amazing companies that produce some wonderful products and Brushwoods is no exception. Their incredible products speak for themselves and I am so very excited to share the next delicious recipe in a series of recipes using Brushwoods products with you today.
“Brushwoods is a family operated Australian business bringing 100% Australian grown, processed and packaged products to you. They support local businesses and believe that reconnecting with food is important to the health of all Australians. Historically, the vast majority of people were either farmers themselves or knew many farmers, food was sourced directly from the grower and a true of appreciation of real food prevailed. By bringing Fresh Extra Virgin Olive Oil and Freshly Rolled Oats to the market they want people to experience fresh and real food that is natural and healthy. Brushwoods products will always be fresh and real. With no preservatives, no additives and no sneaky marketing ploys, you can be assured that you know exactly what you are buying (either for your home or for your business). They want you to be reassured that ethical food production is as important to them as it is to you” (exert taken from Brushwoods website).
Their products can be purchased directly from their website or alternatively you can check their website for a list of stockists. The website is http://www.brushwoods.com.au/
Now for the incredible recipe!
Super easy and delicious twist on the traditional ANZAC biscuit recipe. Perfect for the school week as a lunchbox favourite, after school snack or for weekend afternoon tea catch up with friends.
1 cup sifted plain flour
1 1/2 cups BRUSHWOODS fresh rolled oats
1 cup shredded coconut
1/2 cup brown sugar (push down and compact when measuring)
1 tsp bicarbonate of soda
5 tablespoons butter
3 tablespoons golden syrup
1 tablespoon vanilla extract/essence
Add all dry ingredients to a big mixing bowl and combine
Put butter and golden syrup in a microwave safe bowl and microwave until butter has melted, remove and mix well
Add butter and syrup mixture to dry ingredients
Mix well. I like to put on a glove and use my hands to scrunch and combine, I find it’s the easiest way to combine the ingredients
Line a baking tray (approximately 20cm x 20 cm) with baking paper. To make it stick smear a little butter on tray before pressing baking paper down
Put Anzac slice mixture into the baking tray and pat down so mixture is evenly spread and compacted
Bake in a preheated oven at 175 degrees for approx 15 minutes to 18 minutes until lovely and golden
Allow slice to cool completely in baking tray and remove by pulling out the slice with the baking paper
Pop onto a cutting board and cut into 16 even squares