Isolation Libations – Lest we Forget

ANZACs bikkies are a staple in our cookie jar and every time a batch comes out of the oven, you can’t help but think of the story that sits behind them. Yes, we are living in a young country, however we still have a rich history and ANZACs are a wonderful symbolic recognition of the freedoms we enjoy.

One day each year (today) we trade out the traditional cuppa for something a little more grape oriented. The coconut, butter, oats and golden syrup lend themselves nicely to Late Harvest Riesling. Whilst also sweet the wine has a fresh acidity that cuts through the caramel of the biscuits. Our April auction on Tuesday had a number of new world alternatives that will likely whet your whistle. (Lots 201, 202 and 254).

If sweet is not your bag then we entirely encourage you to go wild and open a big Aussie shiraz. We kid you not! Somehow it just goes. All those tannins and hints of rich chocolate make it a very more-ish experience. Check out our current selection available from the Barossa and McLaren Vale to set your taste buds alight.

Some days, the word ‘thank you’ never seems enough.

Source / Credits – Edmonds Cooking by Edmonds

  • ​½ cup Edmonds standard flour
  • ⅓ cup Chelsea sugar
  • ⅔ cup finely desiccated coconut
  • ¾ cup rolled oats
  • 50g butter
  • 1 Tbsp Chelsea golden syrup
  • ½ tsp Edmonds baking soda
  • 2 Tbsp boiling water

Preheat the oven to 180˚C. Line a baking tray with baking paper. Mix flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level tablespoonfuls of mixture onto cold greased trays and flatten with a fork. These don’t spread as they bake so you can place them close together. Bake for about 15 minutes or until golden. Leave on the tray for 5 minutes then place on a wire rack to cool.