the anzont

buttery, coconutty, oaty anzac filling in a twice-baked croissant

this smelt insane

coconut, golden syrup, oats, butter, butter and more butter!

who needs lune?

an indulgent weekend breakfast for two

ingredients

one large stale croissant

40g butter

20g golden syrup

5g plain flour

20g rolled oats

20g desiccated coconut

20g caster sugar

big pinch salt

method

preheat the oven to 180°C

cut the stale croissant in half and place on a lined baking tray

melt together the butter (40g) and golden syrup (20g) in a small pot over low heat

stir in the flour (5g), oats (20g), coconut (20g), brown sugar (20g) and a big pinch of salt

spread half the anzac biscuit filling on the base of the croissant

replace the top of the croissant and spread the remaining filling on top of the croissant

bake for 10-15 minutes until golden and smelling amazing

let cool for 5 minutes before inhaling