MUNCH OF THE MONTH

SINGING MAGPIE PRODUCE STICKY QUINCE SYRUP

GOLD MEDAL WINNER 2021 ROYAL AGRICULTURE SOCIETY OF NSW FINE FOODS SHOW

RRP: $35.00

There are two words to describe the Singing Magpie Produce Sticky Quince Syrup – indulgent and versatile. This rich and moreish syrup pairs perfectly with roast duck and pork. It can also be used as the base flavour of ice-cream or served on a cheese board. Take your salad to another level by adding the syrup to your dressing.

To produce this decadent syrup, Sue Heward cooks the multi award-winning Smyrna quinces from her family farm. She’s left with a big pot of rich liquid. This liquid forms a luxurious syrup once it is gently cooked down for 6 or 7 hours. The Singing Magpie philosophy of attentiveness to quality makes this Sticky Quince Syrup so perfect for her family’s Anzac biscuit recipe (see below).

ANZAC BISCUITS

A classic with a respectful significance

RECIPE

COOKING TIME: 15 Minutes   |   PREP TIME:   10 Minutes   |   SERVES: 30

INGREDIENTS:

  • 1 cup plain flour

  • 1 cup rolled oat

  • 1 cup sugar

  • 1 cup shredded coconut 125 g butter

  • 1 tblspn sticky quince syrup 1 tblspn golden syrup

  • 2 tblspn water 

  • 1 tsp bicarbonate of soda

METHOD:

  1. Set your oven at 175° Celsius.

  2. Sift the flour into a bowl. Add the sugar, rolled oats and coconut.

  3. In a saucepan add the butter, syrup and water and bring to boil.

  4. Stir in the bicarb soda and then take off the heat.

  5. Add in the dry ingredients. Mix thoroughly.

  6. Put teaspoons of mixture onto 2 greased trays (you need to allow space for the mixture to spread) and bake at 175°C for approx 10 – 12 minutes.

  7. Biscuits will harden when cool.

Recipe by Sue Heward – Singing Magpie Produce