• Preheat oven to 180C fan forced

DRY INGREDIENTS - MUST BE MIXED FIRST (WHISKED) prior to adding wet ingredients

• Whisk by hand in a bowl until well distributed (especially baking powder and sea salt, if using)
• Make a well in the centre

WET INGREDIENTS FOR MELTING - VEGAN or DAIRY

• Place golden syrup and butter in a heavy saucepan and stir over a low heat or alternatively in your TM or Magimix CE bowl/machine until butter is melted

WET INGREDIENTS - BAKING SODA for lightness

• In a cup, add sodium bicarbonate, pour boiling water and add lemon juice

  The mixture will foam up

FINAL MIX & SHAPE

• ADD/pour both wet ingredients into the well and stir with a wooden spoon (DO THIS BY HAND, please, to retain the texture of traditional oat based Anzac biscuits).

  The mixture is a sticky ‘dough’

  Add a little extra water if mixture is dry
• OPTION ONE:

  Drop tablespoons of the mixture onto baking trays, place them 3cm apart to allow for spreading

  OPTION TWO:

  Weigh 30grams and roll with oiled hands to form a ball

  For CRUNCHY: flatten the dough ball completely with a fork or your fingers and bake for approx 15mins until golden

  For CHEWY: flatten the dough ball slightly with a fork or your fingers and bake for approx 12 mins or until golden on the edges

  MY WAY: My preference is crunchy on all external surfaces but still soft in the inside of middle. To achieve this flatten the dough ball slightly with a fork or your fingers and bake for approx 15 mins or until golden and slightly darker on the edges
• COOL on trays for a few minutes to harden/solidify before transferring to wire racks to cool.
• Store in an airtight container (up to 2 weeks) or freeze (1 month)

  They will keep until you eat them all
• Dough can be made ahead and chill in the fridge (haven’t tried freezing the dough yet), thaw and see above instructions for shaping and baking

• In a bowl, using digital scales or your Thermomix TM6 scales, add ingredients in the order in this recipe from wet to dry ingredients
• MIX with a strong spatula for 2-3 mins until a very wet, but homogeneous ‘dough” come together

  TMs: 1 min on dough or knead, scrape sides and knead another 1min

  Magimix CE: mix speed 7, 1min, scrape sides, mix speed 9, 1 min
• Lined a roasting or skillet pan (25x25cm or larger if you prefer thinner FOCCACIA) with silicon baking paper including to cover bottom and sides generously

  Drizzle 25g (approx 1/4cup) extra virgin olive oil and spread with your fingers
• Unload dough onto oiled baking paper

  TMs and Magimix dislodge dough from blades by turning the bowl onto oiled baking paper
• Spread dough to the edges of the pan with your fingers
• Drizzle with the extra 25g/1/4 cup generously and using your fingers create deep dimples on the dough surface

  MIST like mad with water and keep covered
• RISE for 45-1hrs or more, until puffy and almost double at room temperature
• FOR SAME DAY BAKING: let rise covered until they are risen again to double. Time will vary depending on room temperature, keep moist and covered, away from draft and direct heat source
• FOR NEXT DAY BAKING: let rise covered in another closed container or wet cling wrap (NOT TEA TOWEL) in the fridge, DO NOT FREEZE
• BAKING: get an oven thermometer to make sure that your oven is doing the right thing

  SAME DAY baking: pre-heat your oven to 200C, and MIST again with plenty of water. Throw two big handful of ice cubes as you place the dough into the oven. Bake for 20mins.

  Bake for another 10-15mins until dark golden brown and thermometer inserted into the rolls show 95-100C

  Turn oven off, let it sit for another 5-7minutes to set the crust

  Let the baked FOCCACIA rest until it is warm or cool room temperature prior to cutting, if you cut straight from the hot oven, the dough may collapse resulting in a doughy ‘uncooked’ appearance

• Preheat oven to 220C
• Mix by hand or machine ever so lightly until form a rough homogeneous dough
• Dough looks like a solid mousse or whipped cream
• Dust ur bench w superfine rice flour
• Roll or press dough to an inch or 3cm thickness and either cut w a metal dough scraper into 6 squares or use round 3-4cm round cutter or a glass, gather remains for the runt scone
• Brush w dairy or vegan milk
• Put scones on baking paper inside a roasting pan or small tin
• Put into middle rack of ur oven
• Reduce temp to 200C and bake for 20-25mins (or 30mins depending on size of your scones) until inner temp is 100C n golden brown
• Enjoy best eaten warm
• To refresh: microwave for 10-20sec
• FREEZE or CHILL RAW SHAPED scones on baking paper in an enclosed container, thaw thoroughly or overnight in fridge prior to baking
• Mist w water and follow baking instructions

VARIATIONS:

• Plain scones: take all the spices sugar etc n you have plain scones
• Cheese scones: take all the spices sugar etc, add grated sharp cheddar cheese (about 1/3 weight of flour) with dry ingredients

• In a bowl, using digital scales or your Thermomix TM6 scales, add ingredients in the order in this recipe from wet to dry ingredients
• MIX by hand or spatula or in TMs: 1 min on dough or knead
• REST at least 15mins to 30mins, for TMs: dislodge dough from blades by turning the bowl onto the bench or silicon mat
• KNEAD, stretch and fold dough several times (LESS is more, do not break the dough, no more than six stretch & fold), you can also, if you prefer, to do old fashioned ‘comfort’ kneading.

  For TMs: 1-2 mins on dough or knead
• RISE for 2-3hrs at room temperature in a oiled and covered container
• Dough should rise at least 50% in height or volume
• SHAPE into 100-125g rolls and place touching sides on the lined enamel tray of your oven or heavy roasting pan or large muffin tins or special bread roll tins like in my photo
• MIST like mad with water and keep covered
• FOR SAME DAY BAKING: let rise covered until they are risen again to double. Time will vary depending on room temperature, keep moist and covered, away from draft and direct heat source
• FOR NEXT DAY BAKING: let rise covered in another closed container or wet cling wrap (NOT TEA TOWEL) in the fridge, DO NOT FREEZE
• BAKING: get an oven thermometer to make sure that your oven is doing the right thing

  SAME DAY baking: pre-heat your oven to 225-235C, and MIST your rolls with plenty of water. Throw two big handful of ice cubes as you place the bread rolls dough into the oven. Bake for 20mins. Reduce heat to 200C and bake for another 10-15mins until dark golden brown and thermometer inserted into the rolls show 95-100C

  FOR NEXT DAY BAKING: Take rolls out of the fridge, MIST your rolls with tons of water, place your bread rolls dough into the oven, throw two handful of ice cubes and crank up your oven to 235C, for half hour. Reduce heat to 200C and bake for another 15-20mins until dark golden brown and thermometer inserted into the rolls show 95-100C

WHITE LEAVEN

• Stir and mix well, leave overnight or 6-12 hours until starter has doubled and bubbly

MIX

• BY HAND: In a huge large diameter bowl, measure and add your wet ingredients. starting with the starter. Then add all of the dry ingredients. MIX WELL, and massage any lumps you may have. You want to have one homogeneous dough. Turn bowl upside down on your kitchen bench BY THERMOMIX: 30 sec KNEAD, turn bowl upside down, then do the same for the other half BY MAGIMIX: 1 MIN SPEED 7, Brioche setting ROTARY MIXERS: 30 sec, K beater, speed 1

REST 1 hour

• REST (fermentolyse) the dough covered (turn your bowl upside down)

STRETCH & FOLD X4

• STRETCH and FOLD your dough 3-4 times, EVERY 30 mins - REPEAT 4 TIMES

SHAPE

• SHAPE your dough into your large sandwich loaf tin (outer measurements 30cm long x 13cm wide x 12cm height)

RISE OR RETARD

• RISE OR RETARD OVERNIGHT until doubled. The dough must double before baking so if it is still not doubled after an overnight rise, take it out of the fridge to double

BAKE

• PREHEAT YOUR OVEN TO 225-235C for 30mins with an enamel tray on the lowest rack PUT your dough in on a rack above the enamelled tray ADD two handful of ice BAKE for 20mins REDUCE temperature to 200C, BAKE for 20mins REDUCE temperature to 180C, BAKE for 20mins INSERT thermometer, the inner dough temperature must reach 100C. ENJOY... wait till it cools down if you can, to get a better crumb ... I bet, you can't resist cutting it as soon a it is out of the oven BAKED BREAD is freezable in a zip-lock bags for up to 2 months
• put your tinned dough in bake for 20mins reduce temperature to 200C, bake for 20mins reduce temperature to 180C, bake for 15-20mins until inner temperature of dough reaches 100C

ENJOY

• if you can resist the temptation, wait until the loaf is cool before cutting but, the choice is entirely yours! Enjoy and you can even freeze this baked loaf for 2 months in an airtight container or zip lock bag