Risk it for the biscuit

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

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To make French Bread the best way

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