VEGETARIAN RECIPE

Anzac Smores Gone Wild

Anzac Bikkies have a bit of a special story, it’s been claimed that during World War 1, groups of wives and women would send these bikkies to soldiers abroad because the ingredients don’t spoil easily and the biscuits kept well during naval transportation. Other stories have since come out that actually these biscuits were not sent to soldiers and instead were eaten by Aussies and Kiwis at home to help raise money for the war effort… I kind of love both stories, and definitely love an Anzac bikkie on Anzac Day.

The marshmallows and chocolate are a fun topping on an old classic. Mixes in the gooeyness of campfire s’mores with the goodness of an Anzac.

Ingredients

11⁄4 cups (110g) rolled oats
1 1⁄4 cups (110g) desiccated coconut
1 cup (150g) plain flour
150g unsalted butter
1⁄4 cup (90g) golden syrup
1 cup (220g) raw sugar
1⁄2 tsp bicarbonate of soda
1 cup vanilla marshmallows sliced into three round discs 1 block of chocolate broken into pieces

Equipment:
Traeger Grill

- Makes 16 -

HOW TO MAKE IT

1. Preheat your grill using cherry wood to 180°C. 350f. Combine the oats, coconut, flour and a pinch of salt in a bowl. Set aside. Place the butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add the bicarb soda and 1 tbs water. Stir to combine, then pour over the oat mixture.

2. Using a wooden spoon, combine butter and oat mixture. Using 1 tbs mixture each, roll into 16 equal-sized balls. Divide between two baking paper-lined baking trays, leaving 3cm between each.

3. Flatten biscuits slightly, then bake for 8 minutes until the top tray is slightly golden, add the discs of marshmallows on top with a few pieces of chocolate . cook for a further 6-8 minutes until all biscuits are golden. Remove from oven and cool on a wire rack.

In partnership with Traeger Grills