It’s Anzac Day today so have a go at this easy biscuit recipe. If you can restrain yourself from eating them in one sitting, they keep pretty well. They were historically sent to soldiers on the front line and it’s the Anzac Day centenary this year.
I’ve had a busy couple of weeks leading my post-Bake Off double life. By day I’ve been laying a driveway this week and catching the Spring sun while I’m at it. By night I’m still baking nearly every evening or going to great events like the BAFTA TV Nominees party this week. I do have to pinch myself sometimes. I’m just going through the final proofs of my book, B.I.Y. Bake It Yourself, this week too. It’s looking brilliant and I’ve loved working with the team at Quadrille on it.
Last weekend, six of my fellow Bake Off alumni and I went down to Brighton to stay with Kate. It was the first time we’d all caught up since Christmas and it was great to see them all. Enwezor, the man machine, cycled all the way there from Portsmouth! He’d planned ahead and posted a change of clothes to Kate’s house – proper organised that fella. A few of us brought baked goods along so it was quite a spread – brioche buns with pulled pork from Kate, rhubarb cake from Chetna, mini mango vodka panna cottas and mini lemon cheesecakes from Diana, fennel and chilli sausage rolls from me. It’s a year ago this week that we started filming the first episode of Bake Off so if this year’s series is following the same timescales, there will hopefully be a dozen new bakers making friends for life this week. And don’t forget, if you know any talented young bakers between the ages of 9 and 12, encourage them to apply for Junior Bake Off. Applications close on Sunday 10 May.
I’ve taken a few days off work over the past fortnight to film some baking videos for an online channel called Scoff. There will be eight videos in total and a different recipe each week, which I’ll link to on my blog. This week it’s my recipe for custard doughnuts. They’re off the hook! If you want to give them a go, the recipe and all the ingredients are on the Scoff website, with a film of me showing you how to make them. I love it when people tweet me pictures of what they’ve made so if you try your hand at these, let me know.
On Wednesday evening this week, my wife Sarah and I went along to the BAFTA TV Nominees Party in Westminster. The Great British Bake Off is up for two BAFTAs this year – the Features Award, and the Radio Times Audience Award, which the public can vote for here. It was a really good night and I spent the evening chatting to journalists from the Radio Times, TV Times, Digital Spy and The Sun, as well as a lot of TV Production people. But the highlight of the evening for me was meeting Steven Moffat, who with Doctor Who, Sherlock and Coupling has written some of my favourite television shows of the past 15 years.
Today, Saturday 25 April 2015, is the centenary of the Gallipoli Campaign where so many thousands of soldiers lost their lives. My brother in law Trent is an Aussie, so Anzac Biscuits are a pretty big deal in our family. Three years ago, my sister Joanne was overdue with their first child. Trent spent the day making Anzac Biscuits to take his mind off waiting for Joanne’s labour to start. My beautiful niece Amelie arrived three days later and luckily they’d stockpiled plenty of Anzac Biscuits in preparation. The high oat content in the biscuits means they were just the right fuel to keep them both going through labour, so if you’ve got a friend or family member going into labour(!) or even running the London Marathon this weekend, bake a batch of these biscuits for them!
Anzac Biscuit Recipe
Makes around 20 biscuits
- 100g plain flour
- 100g light brown muscovado sugar (although caster sugar will be fine)
- 100g porridge oats
- 100g unsalted butter
- 75g desiccated coconut
- 2 tbsp / 50g golden syrup
- 1/2 tsp bicarbonate of soda
- Preheat the oven to 190oC / 170oC fan / gas mark 5 and line two large baking sheets with baking parchment
- Mix up the flour, sugar, oats, coconut and bicarb in a bowl
- Melt the butter and golden syrup together over a medium heat in a saucepan. To accurately measure golden syrup, I set a small saucepan on my scales, set it to zero, and then pour the syrup into the pan. I find it easier to measure the syrup in grams rather than tablespoons using this method
- Once melted, pour the liquid into the bowl with the dry ingredients and mix together with a wooden spoon. Once combined, mix with your hands
- Take a tablespoon of the mixture, roll it into a ball and press down into a disc on the lined baking sheets. You should get about 20 biscuits
- Bake the biscuits in the oven for 10 to 12 minutes until they are golden brown
- Cool on a wire rack and eat with a strong cup of tea