Meek Gone Wild Dictionary:
Bisc-offee: A happy marriage of biscuit and coffee.

I never used to like coffee, but having spent most of my university days working in a coffee shop where I forced the black liquid down my gullet in hope of appearing sophisticated, I’m now not only a complete coffee snob (I would rather eat dirt than lower myself to Nescafe), I’m considerably poorer and prone to caffeine headaches if I don’t have my 11am fix. Luckily my local coffee shop is quite outstanding. Artisan Putney knows a thing or two about coffee. Take it from me, I’ve roamed the high street and paid through the nose for what can only be described as muddy water,  so I know a good coffee when I taste one.  Having quizzed the owners about their excellent coffee, they kindly gave me the recipe for their best seller biscuit – The Anzac. Oaty, buttery and syrupy, it is the perfect accompaniment to a good strong coffee.

  • 125g butter
  • 110g golden syrup
  • 150g plain flour
  • 90g rolled oatsbisc 2
  • 85g desiccated coconut
  • 155g soft light brown sugar
  • 1tsp bicarbonate of soda


  1. Turn the oven on to 170c and grease a couple of baking trays.
  2. Melt together the butter and golden syrup and allow to cool.
  3. Mix all of the dry ingredients together, then add the cooled butter & syrup and combine.
  4. Roll the mixture into walnut sized ball and flatten slightly, place on a baking tray giving them enough room to double in size.
  5. Place in the oven for around 16 minutes, they’re done when they’ve formed a crispy exterior that’s cracked slightly to reveal a soft interior.
  6. Allow to cool on the baking tray before eating.

Directions for use: Whoever tells you that coffee and biscuits are bad for you… disown them. They sound far too dull.


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