hot cross bun pudding

Hot Cross Bun Pudding | The Secret Life of Bee

Hold onto your hats, cos this one is a goodie. In fact this dish of deliciousness is so good it’ll make you wish it was Easter all year round! Easter brings with it many a public holiday and many an opportunity for lavish brunching, lunching and general munching. This hot cross bun pudding is pretty much perfect for any and every occasion.

Hot Cross Bun Pudding | The Secret Life of Bee

I do love a hot cross bun all year round. Toasted crisp and then slathered with some farm butter. Bliss. This hot cross bun pudding brings you all of those delicious spicy flavours but in the most comforting way. The vanilla and orange scented custard is rich and creamy and the tops of the buns get a wonderful crispy crust while their bottoms soak up all the custard and become gloriously pudding like.

Hot Cross Bun Pudding | The Secret Life of Bee

I do not recommend making this while alone at home. It is dangerous. The husband nearly got home to an empty baking dish and a self loathing wife. But fortunately I somehow pulled it together and managed to share this with him and a neighbour who stuck their head in through the kitchen window.

Hot Cross Bun Pudding | The Secret Life of Bee

Hot Cross Bun Pudding

serves 4-6

Ingredients:

  • 6 hot cross buns
  • 250ml cream
  • 250ml full cream milk
  • 3 large free-range eggs
  • 60g sugar
  • zest of 1 large orange
  • 2 tsp vanilla paste
  • 1 Tbsp Grand Marnier *optional
  • Pinch of sea salt
  • Softened butter for spreading
  • Maple syrup

Method:

Preheat oven to 170 ̊C. Grease an ovenproof baking dish with softened butter.

Slice hot cross buns in half and butter the insides. Place the bottom half of the buns in the baking dish.

Whisk the cream, milk, eggs, sugar, vanilla, orange zest, Grand Marnier and salt together. Pour half of the mixture over the buns.

Top with the other half of the bun and finish with the remaining mixture. Bake in the oven for 45 minutes until the custard is set and the buns are golden brown.

Remove from the oven and brush the tops of the buns with maple syrup while still warm. Serve with whipped cream or ice cream and a glass of bubbles.

Hot Cross Bun Pudding | The Secret Life of Bee

 

*Disclaimer: Delicious bubbles provided by the wonderful folks from Krone.

fluffy vanilla waffles for your valentine

vanilla waffles | The Secret Life of Bee

Spread the love this Valentine’s Day and make these fluffy vanilla waffles for someone near and dear to you. I don’t buy into Valentine’s Day and all the fluff and fuss of expensive roses and an over priced meal in a restaurant. What I love about this day is the general message of spreading love and happiness. Doing something at home like cooking a special meal for your other half or drawing a handmade card for your mom- that’s what Valentine’s Day is about for me.

vanilla waffles | The Secret Life of Bee

These vanilla waffles are indeed love at first bite. They have a super crispy crust to them and a fluffy vanilla scented centre. I love them with berries and honey while the husband opts for butter and maple syrup. They are a vehicle for delicious toppings like caramelized cinnamon bananas or plain Jane as they are with a dusting of icing sugar. I had some of the best waffles of my life at a brunch spot in Brooklyn, NY with fried chicken and maple syrup. They were sensational, but that’s a wee bit too much admin for me first thing in the morning! If you don’t have a waffle maker it’s really not a bad little investment. It also makes a mean batch of french toast!

vanilla waffles | The Secret Life of Bee

Fluffy Vanilla Waffles 

makes 3 large waffles

Ingredients:

  • 170g flour
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 25g sugar
  • 1 large egg, separated
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla paste
  • 340ml milk, warm
  • 75g melted butter

To serve:  fresh berries, honey, icing sugar, whipped cream or ice cream and of course an ice cold bottle of bubbly

Method:

Heat your waffle iron according to manufacturers instructions.

Whisk together the flour, baking powder, salt, and sugar.

In a separate bowl, whisk together the egg yolk, milk, vanilla and butter.

Whip the egg white until fluffy. Add in the cream of tartar and whisk until soft peaks form.

Whisk together the wet and dry ingredients, and finally fold in the egg whites with a spatula until combined.

Ladle the batter into the waffle iron and cook until golden brown and crisp.

Serve with a dusting of icing sugar, fresh berries, a drizzle of honey and a cold glass of bubbly.

vanilla waffles | The Secret Life of Bee

vanilla waffles | The Secret Life of Bee

*Disclaimer: Krone Rosé Cuvée Brut supplied by the lovely folks from Twee Jonge Gezellen.

mixed berry tart

mixed berry tart | The Secret Life of Bee

This mixed berry tart is the perfect dessert for a summer gathering and with Christmas around the corner i’m already starting to plan our menu and test out some old favourites. Summer in South Africa brings with it my happiest time of year. Berries are in season and beach days are in full swing!

mixed berry tart | The Secret Life of Bee

So because we spend Christmas at the beach and not building a snowman we love having a seafood braai with plenty of fresh salads, a lot of white wine and something fresh and light for dessert. This berry tart satisfies the sweet tooth rather perfectly with its super creamy luxurious almond cream filling and bursts of fresh tart berries. It’s also supremely easy to make so more time to frolic in the sea and concentrate on nursing your wine bottle glass.

mixed berry tart | The Secret Life of Bee

I know blind baking is a pain but just do it. Especially with this tart. You really want a nice crispy tart shell to contrast the velvet like filling. If berries aren’t your thing or not in season you can use plenty of other fruit! Plums and apricots would be a dream! Poached pears are also a winner! Spice them up with some cinnamon and red wine and tummies will be very happy indeed.

Mixed Berry Tart

serves 6-8

Ingredients:

Pastry:

  • 200g flour
  • 100g butter
  • 5g salt
  • 20g icing sugar
  • 5ml cold water
  • 1 tsp vanilla paste
  • 1 egg

Filling:

  • 100g butter, softened
  • 100g caster sugar
  • 2 eggs, room temperature
  • 25g self raising flour
  • 100g ground almonds
  • zest of 1 lemon
  • 1 tbsp brandy
  • two handfuls mixed berries of your choice

Method:

Preheat oven to 180˚C.

Begin with the pastry dough. Whisk flour, sugar and salt together. Add butter and work with your fingers into a wet sandy consistency. Add the egg and vanilla and bring together into a dough. Add the tsp of cold water if necessary. Roll dough gently into a ball, flatten slightly, wrap well in cling film and place in the fridge to rest for at least 30 min.

To make the filling- Whisk the butter and sugar together until very light and fluffy. Add the eggs one at a time and whisk. Finally add the flour, ground almonds, lemon zest and brandy. Set aside.

On a lightly floured surface roll out the pastry dough. Line the base and sides of a greased 20cm tart shell. Press well into the corners and trim the edges. Fill with baking paper and blind bake the pastry case with either rice or baking beans for 10 minutes. Remove beans and baking paper and blind bake further for another 10 minutes. Remove from the oven.

Fill the tart shell with the almond cream and scatter with seasonal berries. Press them into the filling very lightly so they stick out a bit.

Bake for 30-40 minutes until golden brown and set. Allow to cool before slicing and serving.

mixed berry tart | The Secret Life of Bee

mixed berry tart | The Secret Life of Bee

mixed berry tart | The Secret Life of Bee

*If you’d like to own one of these gorgeous Protea Dreams platters provided by Sugar and Vice then just click HERE!

chocolate & cinnamon swirl loaf

chocolate & cinnamon swirl loaf | The Secret Life of Bee

If you’ve ever wondered what carbohydrate heaven looks like… it looks like this. Swirls of melted chocolate with hints of cinnamon in between layers of soft fluffy dough clouds. Bliss. This loaf came about because I wanted to make a babka. Babka requires some patience which I lack most of the time (especially while driving) so this is my solution to a sweet treat that’s rather similar, but a lot faster.

chocolate & cinnamon swirl loaf | The Secret Life of Bee

Some of my friends are probably reading this and thinking, “how’s the diet going B?” Just splendid. Thanks.

chocolate & cinnamon swirl loaf | The Secret Life of Bee

This recipe makes a large loaf. Don’t be like me and insist it can fit into a smaller one. You will regret it and make a mess. If you don’t have a large loaf tin rather make two smaller ones. The one I finally and wisely used was 23 x 13 x 8 cm. You can also make quite a few variations of this loaf by adding some nuts and other spices to the chocolate layer. I think even crumbling something like a crunchie chocolate bar into the swirl layer could be divine. So get baking and be prepared to lick the spoon. A LOT.

Chocolate & Cinnamon Swirl Loaf

makes 1 large loaf

Ingredients:

  • 375ml warm water
  • 10g instant dry yeast
  • 100g brown sugar
  • 560g flour, divided in two
  • 1 tsp sea salt
  • 60g butter, softened
  • 2 tsp vanilla paste

For the filling:

  • 150g dark chocolate, roughly chopped
  • 120g butter
  • 30g cocoa powder
  • 2-4 Tbsp cinnamon sugar

Method:

Pour warm water into a bowl and sprinkle in the yeast. Set aside for 5 minutes until foamy. Add the brown sugar and mix.

Place 280g of flour and the sea salt into the bowl of a stand mixer fitted with a paddle attachment.

Pour in the yeast mixture and mix until well combined. Add the butter in dollops and mix in well. Add the vanilla and mix.

Now add the second half of the flour a little bit at a time. Once all the flour has been well incorporated scrape down the dough into a ball and change the paddle attachment for the dough hook. Knead the dough for 5 minutes until silky and elastic.

Place dough in a large oiled bowl and leave to rise somewhere warm for 1 hour. Once the dough has doubled in size it’s good to go.

For the filling: Place the chocolate and butter into a double boiler and melt. Allow to cool and then mix in cocoa powder. Place in the fridge if you need it to firm up a little into a spreadable paste like texture.

Punch down and roll out dough onto a floured surface into a long rectangle. Try keep the short side as long as your loaf pan for ease later on.

Spread with chocolate paste and then dust with cinnamon sugar.

Roll into a log starting at the short side of the rectangle. Slice the log in half lengthways and then criss cross the two sliced logs together. Cut off the pointy ends of the log.

Place in a well greased loaf tin and allow to rise again for 30 minutes.

Preheat oven to 180˚C.

Bake loaf for about 45 minutes until golden brown. Allow to cool before slicing.

chocolate & cinnamon swirl loaf | The Secret Life of Bee

chocolate & cinnamon swirl loaf | The Secret Life of Bee

 

raspberry financiers

Raspberry Financiers | The Secret Life of Bee

Financiers make me nostalgic for Paris. I miss walking into my local boulangerie first thing in the morning and being hit by the sweetest smell in the world. Freshly baked bread and pastries that would make a diabetic weep. The French take such pride in their pâtisserie. From the identically sliced figs on a massive tart to the expertly glazed raspberry on a macaron. It’s perfection.

Raspberry Financiers | The Secret Life of Bee

Financiers are it for me. They’re my Achilles’ heel of the pastry world. Specifically raspberry financiers. The slightly tart and super fresh raspberry is the perfect accompaniment to the buttery,  and indulgently rich ground almond based treat. I know it’s a forbidden word but deal with it… They’re incredibly moist. So don’t over bake them. It would be a crime of pastry passion.

Raspberry Financiers | The Secret Life of Bee

Lastly when you get to the recipe and you think i’ve made a typo with the amount of butter… I haven’t. Just deal with it. Butter is life. While at Le Cordon Bleu in Paris I learned it was possible to use several kilograms of butter in one meal. God bless the French. For financiers I like to make my own almond flour. I find freshly grinding the almonds make the little cakes more moist. OMG I said it again. Breathe. If you don’t have a Nutribullet or a little coffee grinder don’t bother- bought will do just fine. Now make these babies and share them with people you really love.

Raspberry Financiers

makes 18

Ingredients:

  • 300g butter plus extra for greasing
  • 200g ground almonds
  • 350g icing sugar, sifted
  • 100g flour
  • 9 egg whites
  • 2 tsp vanilla paste
  • pinch sea salt
  • 250g fresh raspberries

Method:

Preheat oven to 180˚C. Grease 3 x 6 mini cupcake trays or similar moulds.

Brown butter in a saucepan and set aside to cool.

Place ground almonds in a large mixing bowl. Sift in the icing sugar and flour. Mix together.

Whisk the egg whites lightly just to combine them, not whip them.

Add them to the dry ingredients a little bit at a time and mix thoroughly.

Finally add the vanilla, pinch of salt and the cooled butter. Mix well.

Refrigerate the mixture for at least an hour before ladling it into the moulds.

Press three raspberries into each mould and bake for about 20 minutes until golden brown. Turn out onto a cooling rack and try resist eating them all at once.

Raspberry Financiers | The Secret Life of Bee

Raspberry Financiers | The Secret Life of Bee

Raspberry Financiers | The Secret Life of Bee

 

 

 

vovo’s oatmeal raisin cookies

oatmeal raisin cookies | The Secret Life of Bee

The husband has been talking about these oatmeal raisin cookies since our early dating days when he only liked me for my washing machine. He explained how his German granny ‘Vovo’ made these for him growing up and no matter what biscuit/crunchie/cookie I baked for him nothing could ever compare to these. At the time I was ever so slightly peeved. How good could these cookies be? Well I recently found out… and they are that good.

oatmeal raisin cookies | The Secret Life of Bee

On our recent trip to the states Vovo arrived at our airbnb one day with a bag full of groceries for me and this recipe. Now no pressure but I had to bake these cookies for the entire family. No problemo. So I get cracking in the kitchen with an oven that keeps tripping, no mixing bowls, no scale or baking utensils and only a 1/2 cup for measuring and one plastic teaspoon. We even had to make a dash to the shops to buy a baking tray. Anyhoo, all that aside and some suspect measuring later the most delicious smell on earth was emanating from the kitchen. This recipe makes about 40-50 cookies depending on their size. They lasted just under 24 hours. They were inhaled.

oatmeal raisin cookies | The Secret Life of Bee

The type of oats you use for these oatmeal raisin cookies is rather important. Try find big, beautiful, large flake rolled oats. Definitely don’t use any instant or quick oats. They will alter the texture and you definitely don’t want that. These cookies are superbly crunchy and chewy at the same time. I found some gorgeous big rolled oats at Wellness Warehouse for those in SA. As for the chocolate- dark chocolate chips are the way forward or else a slab of dark chocolate chopped into chunks that will make glorious oozy gooey pockets of love. Oh and just a warning- the raw dough is ADDICTIVE. I tucked in while rolling the cookies out and actually reduced the amount of work I had to do as I was decreasing the dough rapidly. Whoops.

oatmeal raisin cookies | The Secret Life of Bee

Vovo’s Oatmeal Raisin Cookies

makes A LOT (40-50 depending on size)

Ingredients:

  • 225g butter, softened
  • 180g brown sugar
  • 115g granulated sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 190g flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp fine sea salt
  • 330g rolled oats
  • 170g raisins
  • 100g dark chocolate chips/chunks

Method:

Preheat oven to 180˚C. Line two baking trays with baking paper.

Cream butter and both sugars together until light and fluffy. Add eggs and vanilla and mix well.

In a separate bowl mix the flour, bicarbonate of soda, ground cinnamon and sea salt together. Add the dry ingredients to the creamed butter and mix well.

Finally fold in the oats, raisins and chocolate chips.

Place the mixture into the fridge for 30 minutes.

Roll out scant tablespoons of dough into little balls.

Refrigerate the balls for another 30 minutes and then bake them off in batches for 12-15 minutes or until golden brown. 

Dunk in some cold milk and enjoy! 

oatmeal raisin cookies | The Secret Life of Bee

oatmeal raisin cookies | The Secret Life of Bee

red wine poached pear clafoutis

red wine poached pear clafoutis | The Secret Life of Bee

This scrumptious red wine poached pear clafoutis was such a happy accident. I was watching old episodes of The Roux Legacy and Albert and Michel are just so darn captivating. They were making a traditional cherry clafoutis. The clafoutis looked incredibly delicious plus their French accents already had me in a tizz and I needed to make that thing now!

red wine poached pear clafoutis | The Secret Life of Bee

Problem number one- cherries aren’t in season here at the moment and number two I didn’t fancy leaving the house for ingredients. I wanted a fruit that would give me a tender mouthfeel that would work well with the custard like filling but also  a fruit that would keep it’s shape. Hello little pears peeking out of my fruit basket. Their fate was sealed when I spotted the open bottle of red wine from the night before and voilà I got the poaching liquid on the go.

red wine poached pear clafoutis | The Secret Life of Bee

I cannot take any credit for the clafoutis base recipe. It’s the original recipe from the Roux brothers and I put my own spin on it by adding some orange zest and Grand Marnier. I also poached my pears with a fair whack of cinnamon. It’s so fragrant and delicious and the final product has a hints of milk tart flavours!

Red wine poached pear clafoutis

serves 8

Ingredients:

  • 4 ripe pears, peeled, halved & cored
  • 500ml red wine
  • 3 cinnamon sticks or half a handful of the bark
  • 65g caster sugar
  • 4 eggs
  • 160 g plain flour
  • 160 g butter, melted and cooled
  • 300 ml milk
  • 120 g caster sugar
  • 2 tsp vanilla paste or powder
  • 2 Tbsp Grand Marnier or Brandy
  • zest of 1 orange
  • granulated sugar for dusting
  • butter for greasing

Method:

Preheat the oven to 180°C and grease a 22cm tart dish with butter.

Combine the red wine, cinnamon and sugar with a splash of water in a medium sized saucepan. Bring to the boil. Add the pear halves and reduce to a simmer. Simmer for about 15 minutes, turning the pears every couple of minutes, until the pears are soft and evenly coloured. Remove and cool.

Whisk the eggs in a mixing bowl and then sift in the flour and whisk until smooth. Whisk in the cooled melted butter, followed by the milk and sugar. Finally add the vanilla, Grand Marnier and orange zest.

Place the pears evenly over the base of the tart dish. Pour over the clafoutis mix without spilling on the tops of the pears.

Place in the oven and bake for about 25 – 30 minutes until lightly golden and set.

Sprinkle with granulated sugar while hot, leave to set slightly and serve warm.

red wine poached pear clafoutis | The Secret Life of Bee

red wine poached pear clafoutis | The Secret Life of Bee

 

orange tea cake with Greek yoghurt frosting

orange tea cake with greek yoghurt frosting | The Secret Life of Bee

Pass me a cup of Earl Grey and a slice of this orange tea cake and i’m as happy as Larry. I adore all citrus fruit and have been munching on an excessive amount of Clementines and Navel oranges recently. Granny dearest is also a big fan of the old citrus family but an even bigger fan of the cake family. She requested something to accompany her cup of tea and voilà this orange tea cake happened!

orange tea cake with greek yoghurt frosting | The Secret Life of Bee

I returned from the shops with some bits and bobs for cake making and suddenly realised i’d been so focussed on the cake itself i’d completely forgotten about any form of icing. The cake is rich, sweet and incredibly moist so it needed something that wouldn’t overpower the delicious sponge and it’s zesty flavour. I also wanted a white icing for aesthetic purposes and found myself digging in the fridge for cream. No cream was discovered but the Greek yoghurt looked at me and said, “Hey- I’m creamy and smooth and delicious. Give me a shot at this.”

orange tea cake with greek yoghurt frosting | The Secret Life of Bee

To top off the Greek yoghurt frosting I candied some orange slices in a thyme infused syrup. The smell in your kitchen is reason enough to make this cake with haste. Thyme goes so well with sweet baked goods as well as cocktails. I love adding herbs to desserts and drinks for a kick of flavour, a boost in scent and some colour.

orange tea cake with greek yoghurt frosting | The Secret Life of Bee

I made two cakes pictured here as I wanted to layer them but this recipe makes a single layer cake which is all you really need for a cake like this. You can always go back for a second slice. Obvs. And keep an eye on the orange slices when simmering away in syrup. You want them very tender but not disintegrated! Now get baking and tea making. I can smell the Bergamot orange and happiness in the air.

orange tea cake with greek yoghurt frosting | The Secret Life of Bee

Orange tea cake with Greek yoghurt frosting

makes 1 single layer cake

Ingredients:

  • 2 oranges, zested & juiced
  • 125g butter, softened
  • 160g caster sugar
  • 2 eggs
  • 65ml milk
  • 200g flour
  • 2.5 tsp baking powder
  • 1/2 tsp salt

Candied orange slices:

  • 2 oranges, cut into slices
  • 200g sugar
  • 250ml water
  • bunch of fresh thyme

Frosting:

  • 125ml Greek yoghurt
  • 70g icing sugar
  • 1 orange, zested

Method:

Preheat oven to 180˚C. Line and grease a 20cm cake tin.

Cream the butter and caster sugar together until light and fluffy. Add the eggs one at a time and mix. Pour in the milk, orange juice and orange zest. Mix well.

Finally sift in the flour, baking powder and salt and fold in well without overworking the batter.

Pour into prepared tin and bake for 30 minutes or until a cake tester comes out clean. Cool the cake thoroughly on a cooling rack before icing.

To make the candied orange slices bring the sugar and water to the boil in a small pot. Add the thyme and orange slices and turn down to a simmer for 15 minutes. Using tongs flip the orange slices and continue to simmer for another 15 minutes. Drain and place on some baking paper and in the fridge to firm up.

To make the icing beat all the ingredients together until smooth.

Drizzle the icing over the cake and place in the fridge for the icing to set.

Invite some friends over for an orange infused tea party! You can even keep the theme going and all dress up as Donald Trump!

orange tea cake with greek yoghurt frosting | The Secret Life of Beeorange tea cake with greek yoghurt frosting | The Secret Life of Bee

 

 

 

brandy snap biscuits

brandy snap biscuits | The Secret Life of Bee

The humble brandy snap biscuit. To your rescue when you have dinner guests arriving in 5 minutes and you haven’t prepped dessert. Brandy snaps are quick to make, delicious to eat and super entertaining for your guests to watch you burn your finger tips on. 

brandy snap biscuits | The Secret Life of Bee

I used to think I was so fancy when I was little. I would make brandy snap baskets and serve sorbet in them for family dinners. They’re so versatile. Sorbet and ice cream is a treat served in their crunchy clutches. Filling them with whipped cream and berries is my other favourite as done here because sometimes the simplest desserts are the best. 

brandy snap biscuits | The Secret Life of Bee

Shape wise you can really play around. Moulding them into cylinders works great for fillings. Moulding them around a small glass will create a little basket shape to put things in. Of course you can also always leave them to harden as is in disk form and top a dessert with them for some great textural crunch. 

brandy snap biscuits | The Secret Life of Bee

I’m not going to lie. You’ve got to put your big girl/boy pants on and just deal with the heat. There’s a sweet spot temperature wise when they are perfect for moulding. You have to let them cool ever so slightly once out of the oven or they will be too soft and you cannot let them cool too much or they become brittle and break. So aim for somewhere in between the two. I use a very skinny rolling pin to make the cylinders but you can use whatever random utensil or handle you have in the kitchen. Give it a light spritz with some spray & cook and you’re all set. 

Brandy snap biscuits

makes about 10

Ingredients:

  • 50g butter
  • 50g golden syrup
  • 50g brown sugar 
  • 50g plain flour
  • 1/2 tsp ground ginger
  • pinch of sea salt
  • 1 Tbsp brandy
  • 1 tsp lemon juice

whipped cream & berries to serve

Method:

Preheat oven to 180˚C. Line a baking tray with a silicon mat or baking paper.

Mix butter, golden syrup and brown sugar in a small saucepan. Melt slowly over low-medium heat until the sugar is fully dissolved.

Whisk the ground ginger, salt and flour together to mix well. Make a well in the centre. Pour in the liquid butter/sugar/syrup mix. Stir together to form a stiff batter. Finally add the brandy and lemon juice. Mix well.

Spoon two tablespoons of mixture onto the silicon mat fairly far apart. I do two at a time as they spread a lot and this gives you enough time to mould them before hardening.

Cook the two brandy snaps for about 8 minutes until bubbling and golden brown. Remove from the oven and let cool slightly.

Mould them around a handle making sure to press the two end together so they stick together and close the cylinder. Let cool until hard.

Pipe them full of whipped cream spiked with plenty of brandy and sweetened with a touch of icing sugar. Serve with fresh berries and enjoy!

brandy snap biscuits | The Secret Life of Bee

brandy snap biscuits | The Secret Life of Bee

Anzac biscuits- like my mamma made

Anzac biscuits | The Secret Life of Bee

As winter approaches I find myself wanting a hot cup of tea and something to dunk into it. These Anzac biscuits are one of my all time favourite biscuits for dunking and general munching. I have been making this recipe with my mom since I was too short to reach a counter top. Apart from their obvious baked, crunchy yumminess I think I loved this recipe as a child because the raw mixture it utterly delicious and I would eat half of it before it made its way to the baking tray. That and the foamy bubbling awesomeness when you add the bicarb to the butter and syrup makes this such a fun recipe to teach eager little budding cooks.

Anzac biscuits | The Secret Life of Bee

Our dear and ancient cookbook that the original recipe hails from is half glued shut with bits of batter and syrup. It also might be missing a few several pages out of it. The original recipe is from “The Big Book of Beautiful Biscuits” by The Australian Women’s Weekly. I have no clue where our sticky copy of this beloved old book is now but the recipe is so easy you’ll know it off by heart after the first try. To be honest most Anzac biscuit recipes are very similar and just differ by the amount of coconut or sugar some people add. So don’t fret about this recipe ever not turning out if you add a bit too much or a tad too little of something. I add a good dose of vanilla and some sea salt to mine which the original recipe doesn’t call for but I think are lovely additions. Now put the kettle on and get baking!

Anzac biscuits | The Secret Life of Bee

Anzac biscuits

Ingredients:

  • 120g plain flour
  • 215g brown sugar
  • 100g rolled oats
  • 60g desiccated coconut
  • 1 tsp sea salt flakes
  • 125g butter
  • 45g golden syrup
  • 1 tsp vanilla paste
  • 1 Tbsp boiling water
  • 1/2 tsp bicarbonate of soda

Method:

Preheat oven to 150˚C.

Combine the flour, sugar, oats, coconut and salt in a large bowl.

Place butter and golden syrup in a small saucepan and stir over heat until the butter is completely melted. Mix the bicarb of soda into the boiling water and add to the saucepan. Stir well until completely combined and foamy.

Pour butter mixture into the dry ingredients, add the vanilla, and mix well.

Roll tablespoon size balls of the mixture and place evenly spaced out onto a greased or lined baking sheet.

Bake at 150˚C for 20 minutes until golden brown. Allow to cool and firm up slightly on the baking tray before transferring the biscuits onto a cooling rack.

Enjoy!

Anzac biscuits | The Secret Life of Bee

Anzac biscuits | The Secret Life of Bee