a few months ago i made a shoofly pie from four and twenty blackbirds pie book, i had been thinking about it ever since so i decided to give it a spring makeover by adding lemon to it rather than rosemary. i also replaced the coffee that was in the original recipe with chamomile tea i think honey, lemon and chamomile go really well together,
i decided to experiment with the crust too, i made the mixture for some anzac cookies and pressed it into the tart tin and baked it.
anzac biscuits are traditional Australian biscuits they were sent overseas to serving ANZAC (Australia/newzealand army corps) in gallipoli during world war 1 and that’s how they got their name, they are made with oats, dessicated coconut and golden syrup.
because of the syrup and sugar i was worried about it burning , but luckily i covered the edges half way through and it was OK.
i used wonderful blue eggs, the yokes are always dark orange and they have a wonderful flavour.
recipe for crust
1 cup cup 50g rolled oats
3/4 cup 50g dessicated coconut
1/4 cup 60g plain flour
4 tbsp golden syrup
4 tbsp golden caster sugar
1/4 cup 60g butter
1 tsp lemon zest
for crumb filling/topping
155g 3/4 cup granulated sugar
zest of 1 lemon
120g 1 cup all purpose flour
1/4 tsp kosher salt
6 tbsp butter
3/4 cup honey
preheat the oven to 180c 350f
melt butter with golden syrup, mix the sugar, oats, flour, lemon zest and coconut in a bowl and mix together then pour in the butter and golden syrup mixture,
push into a tin using a greased piece of baking paper,
add baking beans and cook for about 8 minutes, remove the baking beans and cook for a further 5 minutes then make filling
2 large eggs
1/2 cup whole milk
1/2 tsp kosher salt
2 tsp cider vinegar
1/2 tsp baking baking powder
1/2 cup brewed chamomile tea
juice of 1 lemon
preheat the oven to 350f
in a bowl of a food processor fitted with the blade attachment combine the sugar and lemon and process, add the flour, salt and butter and process to a coarse meal, refrigerate until ready to use,
in a large bowl beat together the honey and eggs then mix in the milk, salt and cider vinegar.
stir the baking soda and lemon juice into the warm chamomile tea then slowly stream into honey mixture.
place prebaked pie shell onto a rimmed baking sheet then spread about half of the crumb mixture into the bottom of the shell.
pour the honey mixture over the top and sprinkle the remaining crumb mixture on top.
bake on the middle shelf of the oven for 45 to 55 minutes
rotating 180 degrees after 35 minutes, the pie is finished when the edges are set and slightly puffed up and the centre is slightly firm to the touch
let cool completely for 2 to 3 hours
will keep for 2 days in the fridge.
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