Charlie Bingham’s Meatballs & Pasta
Greens and broad beans
Anzac Biscuits – see RECIPE below
Very basic food today and not much cooking.
I did make Anzac Biscuits to send to a good friend, if I can justify going to the post office or better still find a slim box that will fit into the letterbox. She is a doctor very much on the frontline so I am quite worried about her. It seemed appropriate as they were posted off to the Australian and New Zealand Army Corps (ANZAC) in Europe during WW1 by family back home (or were they?) Whatever is true, they are quick and easy to make, and keep for ages.
2 tbsp golden syrup
1 tsp bicarbonate of soda
100g desiccated coconut
100g plain flour
This can be gluten-free. Just make sure you use gluten-free oats, and gluten-free or rice flour.
(There’s an old post here with amounts for making these in bulk, though it uses more sugar which makes them slightly more chewy.)
Preheat the oven 180C/fan 160C/gas mark 4.
Melt the butter in a large saucepan.
Add the golden syrup (measure approximately is fine, using the wooden spoon which you’ll stir with).
Put the bicarbonate of soda in a small cup with 2 tbsp of boiling hot water, mix, and add to the saucepan. Stir well.
Add the oats and mix well.
Add the desiccated coconut and mix well.
Add the plain flour and mix well.
Put spoonfuls of mixture onto a greased or lined baking try, about 3 cm apart to allow for spreading.
Cook for 7-10 minutes. Keep a careful eye on them to make sure they don’t overcook. They should be golden, not dark, brown and still very soft to the touch as they’ll harden while cooling.
Keep in a tin for weeks and weeks.
I had a wonderful cycle ride through empty streets in the sunshine.
Was reminded of London in the 70s – growing up the city was so empty compared to now and all the shops were closed on a Sunday.
A student in the US is making masks for people with hearing loss who need to be able to see mouths – what a great idea.