Last month we escaped to England. We ate well and walked and saw friends and visited old houses and gardens. It couldn’t have been better.
My very favorite things, in no particular order: Perfumer H, The Second Shelf, Liberty, Lyle’s, Rochelle Canteen, Jolene, Morito Hackney Road, 2 Willow Road, Chelsea Physic Garden, Hatfield House, Charleston, The Pig. (More on Instagram)
Is Rochelle Canteen the most perfect restaurant in the world? Probably. If you don’t already have it, Margot Henderson’s cookbook, You’re All Invited, is worth checking out if for nothing other than these super delicious ANZAC biscuits. They’re so chewy and golden and perfect with a cup of tea.
Arnold Circus Biscuits (from You’re All Invited by Margot Henderson)
- 100g Porridge Oats (you can use rolled oats)
- 75g desiccated coconut
- 100g all-purpose flour
- 100g caster sugar
- 50g demerara sugar
- 100g salted butter
- 50g golden syrup
- 1 teaspoon baking soda
Preheat the oven to 350°F, and line two baking sheets with parchment paper.
Put the oats, coconut, flour, and both sugars into a large bowl and mix to combine.
Put the butter in a pan and add the golden syrup. Heat slowly and stir until the butter and syrup have melted together. Put the baking soda into a cup and add 2 tablespoons of boiling water and mix to dissolve. Pour the mixture into the pan and stir to combine. Add to the dry ingredients and mix into a crumbly paste.
Take generous teaspoonfuls of the dough and roll them into balls. Place them on baking trays leaving an inch or two between them, they will spread. Bake for about 12 minutes, until they have spread out and are a nice dark golden color.
Cool completely before storing in an airtight tin.