ROSEMARY & REMEMBRANCE

We remember the fallen this Anzac weekend with some family-focused baking

New Zealander’s will have commemorated Anzac Day a little differently this weekend. Instead of gatherings and group ceremonies the fallen have been honoured at home, in our bubbles, in our own way. Rosemary has always been synonymous with Anzac Day so for something a little different, and a little savoury, we are sharing Geoff Scott’s recipe for a healthy and hearty rosemary gluten-free bread. We also can’t go past the traditional sweet Anzac bikkie, but here we add a little icecream and sandwich them together for the perfect kid-friendly indulgence.

Honey and rosemary gluten-free bread

By Geoff Scott

1½ cups sorghum flour

½ cup millet flour

1 cup tapioca flour

2 Tbsp honey

1½ cups water

2 packets dried instant yeast 1½ tsp salt

2 Tbsp olive oil

1 tsp white vinegar

3 tsp chopped rosemary

1 tsp sea salt flakes

1 Heat oven to 200C. Line a 20 x 30cm slice tin with baking paper.

2 In a mixing bowl combine flours, honey, water and yeast then mix by hand, or in a machine, for 1 minute.

3 Allow to rest for 15 minutes then add salt, olive oil and vinegar. Knead by hand or in a machine for 5 minutes.

4 Cover the dough with a clean tea towel and leave to rise until doubled in size.

5 Brush the base and sides of the prepared tin with a little extra olive oil. Tip the bread dough into the tin, lightly stretch and press the dough with your fingertips to distribute it evenly.

6 Allow to rest for a further 10 minutes.

7 Sprinkle over the rosemary and sea salt, then drizzle generously with additional olive oil. Cook for 25 minutes until golden brown.

Anzac wafer icecream sandwiches

By Warren Elwin

You can also press the warm biscuits into muffin moulds and leave them to cool to make crispy Anzac cups. These cups make great banana splits.

½ cup rolled oats

½ cup high-grade flour

¾ cup desiccated coconut

100g butter

70g brown sugar

4 Tbsp golden syrup

½ tsp baking soda

1 tub icecream, flavour of your choice

1 Heat oven to 180C.

2 Blitz the rolled oats, flour and coconut in a food processor until smooth.

3 Heat butter, brown sugar and golden syrup until melted.

4 Dissolve baking soda in 1 Tbsp boiling water, then whisk into the butter mixture. Remove from heat and cool a little.

5 Mix the dry ingredients into the wet.

6 Place level tablespoons of dough on a baking tray lined with baking paper then press them out into thin circles (we used an 8cm cookie cutter to get them perfect), making sure they’re well separated. Bake for 7-10 minutes until golden. Remove and leave to cool and crisp.

7 Fill wafers with icecream to make sandwiches.