This recipe was given to me on a recent trip to Mildura by Joanne De Blasio of Oak Valley Estate.
Originally from Calabria, Joanne uses olive oil in the recipe with olives grown and processed at Oak Valley and sweet intensely flavoured Oak Valley Estate Flame seedless raisins. Joanne’s husband, also from Calabria, makes delicious hand-crafted [...]
How was the original Anzac biscuit made? The biscuit, that is, not the soldier!
For the sweet tooth in the family, these melt-in-your mouth biscuits are very more-ish.
There are endless variations for these popular cookies – this one will give you a real hit.
These have a lovely gingery flavour and the beauty of this recipe is that the dough can be kept in the refrigerator for up to two weeks and slices taken when you need fresh biscuits.
Are Anzac biscuits unique to Australia? How will we ever know? But along with pavlova and lamingtons, we lay claim to them, even they are based on borrowed ideas.
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