Anzac cookie base
70 gm Plain flour
50 gm Oats
50 gm Desiccated coconuts
140 gm Brown sugar
200 gm Unsalted butter
10 gm Golden syrup
Melt butter and golden syrup.
Mix all dry ingredients and add to the first mixture
Press base dough into desire mould and bake on 170 degrees for 10 minutes.
Chocolate caramel Crémeux
25 gm Thickened cream
22.5 gm Water
12.5 gm Glucose
70 gm Caster sugar
35 gm Egg yolk
115 gm Thickened cream
2 gm Vanilla bean
12.5 gm Gelatine powder
4 gm Water
Make a caramel and deglaze with warm cream.
Make and anglaise with caramel and add soaked gelatine before setting.
Pipe mixture into desire mould and set in freezer
Red colour mixture
Boil glucose, water and sugar up to 103 degrees
Pour mixture over soaked gelatine and chocolate
Add drops on the colour until desired colour is achieved
Warm up before use
Damper sticks (Dough)
100 ml warm water
170 gm strong white bread flour
1 tsp Honey
1 egg white
Pinch sea salt flakes
Pinch Cocoa nibs
Combine the flour, salt, honey water in a bowl, then knead on a work surface for 5-10 minutes until you have a soft dough… a dough hooker in a mixer is perfect for this. Leave the dough to rest
Roll into thin sticks
Brush with egg white, top up with sea salt flakes and cocoa nibs
Bake for 15 minutes until golden brown
Warm the dark glaze and pour over the Crémeux and place on the ANZAC cookie base.
Garnish with the Pretzel, copper chocolate rock, glacé apricot and sugar flower poppy.