Eaten on April 25 (Anzac Day) to commemorate the sacrifice made by Australian and New Zealand soldiers, Anzac biscuits can be crispy, chewy or crunchy depending on the balance of brown and caster sugar.
This recipe hits the sweet spot between crispy and chewy, which makes them an excellent biscuit choice for homemade ice cream sandwiches.
It’s important to use whole rolled oats – not the instant ones – otherwise, the biscuits spread too much in the oven. Continue reading
Australia looks a strong contender in this year’s World Cup cook-off with their offer of lamingtons.
A delicate chocolate-coconut exterior conceals a substantial cake centre. Kind of like Giggs and Beckham on either side of Roy Keane, back in the day…:-)
The first time I made lamingtons was for an Australia Day celebration. I didn’t notice the advice about baking the cake a day in advance, and had a torrid time of the dipping and rolling.
There was much language and attrition, but the lamingtons I managed to produce met with our Aussie friends’ approval. Continue reading
I practically never buy Nutella – it’s not a good fit with my “processed-food-avoiding, cook-from-scratch” approach to feeding my family.
So having reluctantly agreed to buy a jar for the pancake breakfast following a special sleepover, I was keen to use up the rest before the girls started thinking of Nutella as a store-cupboard staple.
These coconut Nutella squares from the Hungry Mum website were just the ticket. Unfortunately, they were such a big hit with everyone, I can see myself buying Nutella specially in order to make them again.
Or I could have a go at making homemade Nutella…;-) Continue reading
Australia’s World Cup dish was always going to be pavlova – a great favourite of both girls. I don’t follow a recipe for this, but go with whatever fruit, dairy and number of eggs whites we have to use up. I just add twice the volume of sugar to the volume of egg whites, and it always turns out fine. Continue reading
Ten More Bites 