What’s better than a classic ANZAC biscuit? An ANZAC S’more! Sarah Glover author of WILD: Adventure Cookbookand Ambassador for Traeger Grills Australia shares with us her delicious recipe for ANZAC S’mores.
Ingredients (16 Cookies)
Cooking time: 15 min, Prep time: 15-20 mins
1 1⁄4 cups (110g) rolled oats
1 1⁄4 cups (110g) desiccated coconut
1 cup (150g) plain flour
150g unsalted butter
1⁄4 cup (90g) golden syrup
1 cup (220g) raw sugar
1⁄2 tsp bicarbonate of soda
1 cup vanilla marshmallows sliced into three round discs
1 block of chocolate broken into pieces
Method
1. Preheat your grill (using cherry wood) to 180°C. Sarah uses the Traeger Grill)
2. Combine the oats, coconut, flour and a pinch of salt in a bowl. Set aside.
3. Place the butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves.
4. Remove from heat, cool slightly, then add the bicarb soda and 1 tbsp water. Stir to combine, then pour over the oat mixture.
5. Using a wooden spoon, combine butter and oat mixture. Using 1 tbsp mixture each, roll into 16 equal-sized balls.
6. Divide between two baking paper-lined baking trays, leaving 3cm between each.
7. Flatten biscuits slightly, then bake for 8 minutes until the top tray is slightly golden, add the discs of marshmallows on top with a few pieces of chocolate.
7. Cook for a further 6-8 minutes until all biscuits are golden. Remove from the grill and cool on a wire rack. Enjoy!
About Sarah
Sarah Glover is an internationally renowned chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!). Sarah has forged a career in Bondi Beach, Tasmania and beyond. She is the author of WILD: Adventure Cookbook and owner of the Wild Kitchen, a catering company founded on extraordinary events, cooked up under the stars. Sarah is the ambassador for Traeger Grills Australia.
What’s better than a classic ANZAC biscuit? An ANZAC S’more! Sarah Glover author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia shares with us her delicious recipe for ANZAC S’mores.
Ingredients (16 Cookies)
Cooking time: 15 min, Prep time: 15-20 mins
1 1⁄4 cups (110g) rolled oats
1 1⁄4 cups (110g) desiccated coconut
1 cup (150g) plain flour
150g unsalted butter
1⁄4 cup (90g) golden syrup
1 cup (220g) raw sugar
1⁄2 tsp bicarbonate of soda
1 cup vanilla marshmallows sliced into three round discs
1 block of chocolate broken into
pieces
Method
1. Preheat your grill (using cherry wood) to 180°C. Sarah uses the Traeger Grill)
2. Combine the oats, coconut, flour and a pinch of salt in a bowl. Set aside.
3. Place the butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves.
4. Remove from heat, cool slightly, then add the bicarb soda and 1 tbsp water. Stir to combine, then pour over the oat mixture.
5. Using a wooden spoon, combine butter and oat mixture. Using 1 tbsp mixture each, roll into 16 equal-sized balls.
6. Divide between two baking paper-lined baking trays, leaving 3cm between each.
7. Flatten biscuits slightly, then bake for 8 minutes until the top tray is slightly golden, add the discs of marshmallows on top with a few pieces of chocolate.
7. Cook for a further 6-8 minutes until all biscuits are golden. Remove from the grill and cool on a wire rack. Enjoy!
About Sarah
Sarah Glover is an internationally renowned chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!). Sarah has forged a career in Bondi Beach, Tasmania and beyond. She is the author of WILD: Adventure Cookbook and owner of the Wild Kitchen, a catering company founded on extraordinary events, cooked up under the stars. Sarah is the ambassador for Traeger Grills Australia.
Want more? Click here for our classic ANZAC biscuit recipe and here for our No Bake Chocolate Hazelnut Slice.
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