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
This recipe for seedy bites is actually more of a template. I pulse some rolled oats for a base, then add whatever I’ve got in the fruit and seed department.
When the mixture resembles damp sand, I pack it into the mini-muffin cups and bake for ten minutes.
They are a bit soft when they first come out, but as long as I let them cool completely in the tin, they firm up nicely.
Granola is mainstream fare these days, but when mum first made in the early 1970s it was pretty exotic. You certainly couldn’t buy it in the grocery store.
I’m not sure where she came across the recipe – perhaps in an issue of Prevention magazine? – but I’m glad she did.
Mum’s granola was my go-to breakfast throughout my childhood. When I went off to university, Mum would send big jars of her granola in my care packages, and there were plenty of times I’d opt for a bowl over whatever the canteen was serving up.
We celebrate Burns night every year, hosting a supper with friends. As dinner parties go, it’s an easy meal to prepare. I toss a Macsween haggis in the oven, peel a big bag of potatoes and a couple of swede (much tastier than turnips), make with the potato ricer and that’s about it.
We usually start with mackerel paté and oatcakes – homemade this year as the local shop was out. Before tucking in, we stumble through a reading of Burns’ “Address to a Haggis” – delivered in a range of appalling Scottish accents – before toasting the “chieftain o’ the puddin’ race” with a shot of whisky.
Ten More Bites 