Still on my easy-to-make biscuits effort, I can now happily say I have for the first time made Anzac biscuits. My continued wine-pairing of rosé with biscuits, after our recent hot cross Easter cookies! I am amazed how the wine pairs with delicate sweet things. Am increasingly discovering how versatile this wine is.
These Anzac biscuits pair lovely with UMAMU rosé.
The French oak has sparked our 2018 rosé with spice, while softening the acidity and sharpness typical of many young rosés, so it adds character with fresh and floral hints to the plain and sweet Anzac biscuits we know and love. A lovely way to start a conversation with two very different traditions.
120g Quick cook oats
50g Desiccated coconut (you can skip this if you don't fancy it!)
120g Gluten free flour
150g Salted butter
100g Molasses Sugar
1/2 tsp bicab of soda
Pop the oats, coconut, gluten free flour and bicarb in a mixing bowl.
Melt the butter, honey and sugar in a pan and bring to the simmer stirring for a couple of minutes. Pour into the dry ingredients and mix through. Then use a tablespoon to spoon out and mould with your hands and flatten and pop onto a baking tray and into a preheated over 180c for 12 minutes.