The New Zealand Red Cross has released a delicious new cookbook filled with classic kiwi dishes that we all know and love. We've managed to score Shortland Street's Te Kohe Tuhaka's fav recipe, Chocolate & Apricot Anzacs - yum!
The Red Cross cook book is filled with delicous entrees, mains and deserts. Think starters like whitebait fritters and kumara soup, light meals such as bacon and egg pie, scrumptious mains like lamb shanks and delectable desserts like the classic cream sponge.
Buying a copy of the book is not only great for your tummy and kitchen; sales of the cookbook go to the New Zealand Red Cross to help further its fantastic work both at home and abroad!
To launch the Red Cross Cookbook some kiwi celebs showed up to cook for a celebrity lunch last month at the Hyatt Regency Hotel in Auckland. We’ve been lucky enough to score some of their fav recipes; last week we brought you Sally Ridge's hot pick, Rhubarb and Ginger Sponge Pudding, and now we've got Te Kohe's scrumptious fav, Chocolate & Apricot Anzacs!
Ingredients
Makes 25 1 cup rolled oats
½ cup each: chopped dried apricots, sugar
1 cup each: desiccated coconut, flour
125g butter
3 tablespoons golden syrup
1 teaspoon baking soda
2 tablespoons boiling water
150g chocolate, melted
1: Preheat the oven to 160°C.
2: Combine the oats, apricots, sugar, coconut and flour in a bowl.
3: Melt together the butter and golden syrup. Add the baking soda dissolved in the boiling water. Pour the liquid into the dry ingredients and mix well.
4: Place teaspoons of the mixture onto cold oven trays. Press lightly with a fork. Bake for 12-15 minutes, until golden.
5: Allow to cool. Dip each biscuit in the melted chocolate. Place on a wire rack to set.
If this kiwi classic has got your mouth watering, click here to order your very own copy of the New Zealand Red Cross Cookbook!
The Red Cross cook book is filled with delicous entrees, mains and deserts. Think starters like whitebait fritters and kumara soup, light meals such as bacon and egg pie, scrumptious mains like lamb shanks and delectable desserts like the classic cream sponge. 
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