Anzac Biscuits - April 25

1 cup Plain Flour
1 cup Rolled Oats
1 cup dark brown sugar
1/2 cup desicated coconut

125g butter
2 tablespoons golden syrup
1 tablespoon water
1/2 teaspoon bi-carbonate of soda

1. Sift the flour into a large bowl, Add sugar, oats and coconut. Stir to combine and break lumps of brown sugar.
   
2. In a large saucepan, heat the butter water and golden syrup until the butter is melted.
3. ADD the bicarbsoda and stir until the mixture is frothy and even in colour.
4. POUR bicarb soda mixture into the dry mixture. Stir to combine.
5. ROLL walnut sized pieces and place on a greased, lined cookie sheet.
   
6. BAKE at 170oC for about 15 minutes - until golden in colour.
7. COOL on a wire rack to allow biscuits to crisp up.
   
8. EAT & ENJOY

**If you want a crispier biscuit - add more golden syrup.
*** You can pour the entire mixture into a slices tray and cook for 20 minutes - cut up when cooling and drizzle with chocolate for an ANZAC slice.

Peanut Butter Banana Bread

• 1/2 cup sugar
• 1/2 cup light brown sugar
• 8 tbs unsalted butter, softened
• 1/2 cup smooth peanut butter (or up to 3/4 cup, if desired)
• 2 eggs, room temperature
• 3 medium-sized bananas, mashed
• 1/2 cup plain yogurt
• 1 tsp vanilla extract
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• Peanuts, for garnish (optional); salted, unsalted, or honey roasted all work well

Preheat oven to 350 degrees F. Butter a 9-inch loaf pan.

In the bowl of a standing mixer, beat sugars and butter on medium-high speed until light and fluffy, about 2 minutes; mix in peanut butter until well-combined. Beat in eggs one at a time, mixing well and scraping down sides of bowl in between.

In a medium bowl, whisk together mashed bananas, yogurt, and vanilla. In another bowl, whisk together remaining dry ingredients. With mixer on low speed, alternately add banana mixture and flour mixture, beginning and ending with flour mixture. Do not overmix.

Pour into loaf pan and, if using scatter with peanuts.  Bake for one hour and fifteen minutes, or until inserted cake tester comes out clean. Cool for 10 minutes in pan, then loosen sides and remove from pan, letting cool on wire rack.  Wrap well in plastic or foil to store.

Makes one 9-inch loaf.

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