After baking more batches of Anzac biscuits than I ever care to again (and taking a wee break to recuperate from baking fatigue), I found myself pondering the magical, foaming reaction between golden syrup and baking soda. When was it discovered? How popular is the candy that comes from the reaction? What do we all … Continue reading Do the Hokey Pokey
Peter Piper picked a peck of peppers How many peppers did Peter Piper pick? So goes the old tongue twister. But have you ever asked what the heck is a peck? It's not the strike of a bird or a quick kiss, but a measure whose meaning has become extinct as language and measurement systems … Continue reading What the heck is a peck?
For all that Anzac biscuits recipes share an ancestry, their variations are many. I discovered this over the weekend, as I tackled six different recipes and munched my way through seven different forms of Anzac biscuits. Five cups of oats. Seven tablespoons of Golden Syrup. Three cups of coconut. Walnuts. 800 grams of butter and … Continue reading Risk it for the biscuit
Australia and New Zealand celebrate our day of remembrance on April 25, Anzac Day. The day commemorates Australians and New Zealanders killed in war, and honours returned servicemen and women. And, like any worthy national day, Anzac day has its own name-sake food: the Anzac biscuit. These biscuits are beloved in both nations, and range … Continue reading The Anzac Biscuit
Take a gallon of fine flour, and a pint of good new ale barm, and put it to the flour, with the whites of six new laid eggs well beaten in a dish, and mixt with the barm in the middle of the flour, also three spoonfuls of fine salt; then warm some milk and fair water, and … Continue reading To make French Bread the best way