Of course,surcharges will apply,but it will be worth it for that sweet,sweet caffeine (and sandwich) hit.
Of course,surcharges will apply,but it will be worth it for that sweet,sweet caffeine (and cake) hit.
Whip up a sweet treat or two to commemorate our Anzacs. Two-up is optional but the cup of tea is not.
During World War I these hardy biscuits were sent to Australian troops serving overseas.
With oats in the base layer and coconut in the filling,there are no prizes for guessing that the inspiration for these bars is the Anzac biscuit. Chewy at the edges and soft within,the bars are very satisfying with a cup of tea or as a dessert with an apple compote on the side. Replace the coconut with walnuts or pecans for a different kind of treat,and freeze any leftovers for furtive snacking.
Butterflied lamb legs are available from supermarkets but are often pre-marinated,and something like this does not need any extra marinating. A good seasoning with salt and pepper is all you need;the barbecue can do the rest of the work.
Is there any cake more Australian? Making lamingtons in finger form is handy for eating on the go. Plus,it makes more – and there's a higher ratio of chocolate coating to cake,which is always a good thing!
Hard Anzac biscuits were meant to travel to soldiers across the world,but this delicious Sunday bake uses the flavours of the classic biscuit in a fluffy scone. Lots of golden syrup,please.
This pudding bakes a thick batter directly submerged in a golden syrup … um … syrup. The result is magical.
I adore Anzac biscuits – the simple appeal of butter,golden syrup,oats,coconut – and am loath to mess with a classic. But I couldn't resist the idea of these ingredients combined in a cake and decided to put it to the test. I'm happy to say it worked a treat! The cake needs no adornment except for perhaps a light dusting of icing sugar and a sprig of rosemary (for remembrance) in the centre.