'When visiting Liverpool Community Kitchen and Hub you get served a meal. Doesn't matter where you're from, why you're there, or what your story is. People listen if you want to talk, but no one asks questions. The food served there is simple, nourishing and unpretentious. Good 'ol comfort food. Many of the recipes will be featured at Food Fight on Saturday 30 April. Here's an example: ANZAC cake. And it is yummy.' - Diego Bonetto, project artist
- 2.5 cups of plain flour
- 2.5 cups of rolled oat
- 2 cups of firmly packed brown sugar
- 4 cups of shredded coconut
- 300g of butter
- 4 tablespoons of golden syrup
- 1 teaspoon of bicarbonate soda
- 4 tablespoons of boiling water
- Preheat oven to 180 degree.
- Grease and line a 13”x 9” tray with baking paper allowing 2 cm overhung at long end.
- Combine flour oats, sugar and coconut in a large bowl and make a well in the centre.
- Place butter and syrup in a saucepan over low heat. Cook, stirring occasionally for 8-10 mins or until smooth.
- Combine bicarb soda and boiling water in a jug.
- Remove butter mixture from heat and stir into the bicarb mixture.
- Add flour and stir.
- Transfer to prepared tray.
- Using the back of a spoon, press mixture evenly into the tray.
- Bake 20-25mins or until golden.
Cool in pan, cut into squares.