Get yourself into the kitchen this weekend, ahead of the Anzac Day public holiday on Tuesday 25 April. CW brings you two recipes to try this weekend, including a classic recipe for Anzac biscuits, and a sweet potato galette for a light and tasty autumn lunch.
Anzac biscuits
- 2 cups rolled oats
- 2 cups brown sugar
- 1 cup desiccated coconut
- 1 cup shredded coconut
- 2 cups self-raising flour
- 125g butter
- 2 Tbsp golden syrup
- 1 tsp bicarb soda
- 2 Tbsp water
Preheat oven to 170°C.
Combine dry ingredients in a large mixing bowl. Melt butter and golden syrup with water and dissolved bicarb soda, and add to dry ingredients. If the mixture is too moist, add a little more flour as needed.
Roll mixture into balls on a tray lined with baking paper, and press down with a fork.
Bake for 10-15 minutes, or until golden brown.
Sweet potato galette
Recipe and image courtesy of Australian Sweet Potatoes | australiansweetpotatoes.com.au
- 2 Tbsp olive oil
- 1 garlic clove, peeled and crushed
- 1/2 medium sweet potato (200g), sliced 1.5mm thick
- 2 Tbsp butter
- 1 red onion, peeled and sliced
- 1 rectangle shortcrust pastry, defrosted
- 100g feta, crumbled
- 1 egg yolk
- Fresh thyme and sage, to serve
Preheat oven to 200°C and line a baking tray with baking paper.
Mix the olive oil and garlic in a bowl and place the sweet potato slices in the mixture so they are coated.
Place the butter in a frying pan, add the sliced onion and sauté for about 10 minutes until soft and caramelised. Remove from heat and set aside to cool.
Trim the edges of the pastry so it resembles a rough oval shape and place onto the prepared baking tray. Using half the feta, arrange a layer of the cheese on the pastry leaving a 4cm border, followed by the caramelised onion. Now arrange a layer of the sweet potato slices over the top, working in a circle with slices overlapping, until all the slices are used.
Now fold the border of the pastry inwards, brush with egg yolk, and top the sweet potato with remaining feta.
Bake in the oven for 15-20 minutes or until golden brown. Top the galette with fresh herbs like thyme and sage, drizzle with olive oil and season with salt and pepper.
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