Cookies & Cocktails
One of the unsung perks of keeping a workspace in Design District’s Bureau is the easy access to exceptional food and drink. Canteen is just a short walk away, but there are ample culinary delights to be found even closer to home. Liam Hague and Ceri Tinkler head up the in-house hospitality team at Bureau, creating fresh and exciting menus of carefully-selected ingredients both for the members-only restaurant and at one-off events and supper clubs that are open to the public. Here they share two delectable staples from their food and drink menu, so you can bring a bit of Bureau class into your own home at any time of day. Though you might not think it, the rich buttery oats in the ANZAC cookie play really well with the chocolate and coffee notes of the Martini. Your daily coffee break will never be the same!
ANZAC
“The ANZAC, like the pavlova, flat white and Russell Crowe, are Kiwi inventions that the Aussies try to claim,” says Ceri. “As a proud New Zealander, my family have been making these for generations, and any Kiwi Grandma worth her salt has their own variation.
“The ANZAC has proven so popular with the team and members here at Bureau that I’ve even had to slip a few customers my recipe so they can make them at home.”
Ingredients
Makes 21 Cookies
- 315g Plain sifted Flour
- 325g White Sugar (you can use darker sugars for an earthy flavour)
- 3 Cups Desiccated Coconut
- 3 1/2 Cups Jumbo Oats
- 2 1/2 Tsp Baking Soda
- 250g Butter - Melted
- 5 Tbsp Golden Syrup
- 100ml Boiling Water
Method
- Preheat the oven to 160/170 °C. Mix all the dry ingredients together in a large bowl.
- Melt the butter & golden syrup on a low heat in a small saucepan.
- Pour the buttery syrup into the dry ingredients and mix with a wooden spoon.
- Shape into golf ball-sized balls - roughly 80g each. Rest in the fridge for about 30 mins.
- Bake for 20/30 minutes depending on whether you like a chewy or crunchy cookie, pressing in the middle with a fork halfway through.
Bureau Espresso Martini
“For me, the Espresso Martini is a cocktail that’s regularly made badly,” says Liam, “and as such I pride myself on the quality of my version! I first came up with this particular recipe while living in Auckland, NZ and it has followed me ever since as my go-to.
“As a tireless professional, I recommend the Espresso Martini at any time of day the Bureau Restaurant is open, however I suggest not having too many if you have a dreaded late-afternoon meeting!”
Ingredients
- Vanilla-infused Vodka, 25ml
- Mr Black Coffee Liqueur, 12.5ml
- Dark Matter Spiced Rum, 12.5ml
- Stout Syrup, 10ml
- Cold Brew Coffee, 50ml
- Glass: Coupe, or anything else sexy!
- Garnish: 3 x Coffee Beans & Freshly Grated Chocolate
Method
For the vanilla vodka: Split 1 Vanilla Pod, leave to infuse inside a bottle of good quality vodka for at least 24 hours, ideally until the vodka has turned a golden/light brown. We use Black Cow Dorset Vodka for ours! 1 Vanilla pod per 70cl of vodka.
Fort the stout syrup: Grab some of your favourite stout or porter, we like to use a Bristol Beer Co. Milk Stout or Einstok Toasted Porter but classic Guinness works too, and mix with equal parts white sugar, stirring until all sugar is dissolved. Leave an orange zest to stew in there for an hour or so.
Grab your glass and ice it up. Add all ingredients to your cocktail (it’s called a Boston). If you're using fresh, hot espresso instead of a cold brew, add this at the very end.Shake as hard as you can for 10 - 15 seconds, or until you feel ice starting to form on the outside of your Boston. Discard ice from your glass and double strain (use a single strainer and a fine mesh strainer to catch any ice). Garnish with three coffee beans (wealth, health and happiness, supposedly) and some freshly-grated dark chocolate.
This Martini can really be made with any flavours you enjoy; cinnamon and hazelnut work especially well. Try infusing a rich syrup (two parts sugar to one part water) with cinnamon for a few hours or replace the spiced rum with Frangelico for a hazelnut twist.
Bureau’s restaurant and café serves up vibrant flavours using carefully selected ingredients every day. For more information, visit bureau.restarant
