Anzac recipes

• ⅓ cup Chelsea Demerara Sugar
• 75g salted butter
• 3 tbsp water
• 1 cup almond meal
• 1 cup rolled oats
• 1 cup shredded coconut

Chewy ANZAC & Pistachio Base

• 1 cup (120g) wholegrain rolled oats
• ¾ cup (105g) plain flour
• ½ cup (85g) naked (uncrystallised) candied ginger, roughly chopped
• ½ cup (70g) shelled & unsalted pistachios, roughly chopped
• ½ cup (80g) dried sour cherries, roughly chopped (or substitute with dried cranberries)
• ¼ tsp baking soda
• 150g salted butter, diced
• ⅓ cup (80g) Chelsea Soft Brown Sugar, lightly packed
• ⅓ cup (80g) Chelsea Dark Cane Sugar, lightly packed
• ¼ cup (60ml) Chelsea Golden Syrup
• 2 tsp finely grated fresh ginger
• ½ tsp fine salt

Salted Chocolate Truffle Topping

• 200g 62% cacao dark chocolate, roughly chopped
• 200ml cream
• ⅛ tsp ground cinnamon (optional)
• 30g salted butter, softened
• ½ tsp flaky sea salt
• 1 Tbsp Dutch-processed cocoa powder, for dusting (optional)