The ANZAC Biscuit has transcended time, and become an icon of Australia. Despite an entire nation agreeing upon a single recipe, this is the one thing we cannot agree on.
Video Courtesy of ABC Rural
It’s the oats, flour, and maple syrup that can make this vital difference. The more of these, the more soft and gooey they’ll be. Who doesn’t love the caramel sensation of an ANZAC biscuit melting in your mouth?
Or perhaps you’ll put in less, and cook them for longer, giving them the golden brown crispy edges that give them an unforgettable crunch.
It’s that time of year when the smell of ANZAC biscuits follow you down the street. You cannot escape it, so why bother? Why not just embrace the Australian legend? Choose your side, bake some, and share them with your friends and family while you relax and watch the iconic Collingwood v Essendon game at the MCG.
Which do you prefer? Let us know on our Facebook Page.
The first ANZAC Biscuit recipe was traced back to 1917. That year, the War Chest Cookery Book was published with an ANZAC Biscuit recipe. However, this recipe contained eggs, and involved sandwiching jam and cream between two. Read about how Jack Schmidt attempted to settle the fire around sconegate; does jam or cream go on first? I can only image how the debate might’ve been settled in 1917.
However, the enduring recipe we know and love today has been traced all the way back to 1924.
Hot or cold, coffee is the only way to embark on another huge day at the Sydney Royal Easter show.
If it’s a scorcher, don’t fret! The team at Cold Brew Nitro are serving up their refreshing cold brew in the coffee galleria. For those a little more adventurous you can have your coffee in a cone. And not just any cone, but a chocolate-coated waffle cone. Blissfully sip away while crunching down on the delicious cone as well.
Its always a jam packed day so start it the right way with a coffee in hand…or in cone.
Cake Decorating — it’s one of the most hotly contested Arts and Craft competitions at the Sydney Royal Easter Show each year.
The competition brings together hundreds of cake makers from various cake decorating guilds and associations across NSW. Entrants readily spend weeks designing and then crafting their sugary masterpieces.
In the weeks before the Show opens to the public, a team of “decorated” volunteer cake artistry veterans carefully judge the entrants, using their trained eyes to pick winners from the bunch.
Believe it or not, decorated cakes at the Sydney Royal Easter Show are not judged on taste, but rather on appearance, structure, creativity and technique. The judges also check that entered cakes do not breach the competition’s strict entry rules. Cakes cannot be too weighty, too large for their class, or use illegal structural supports.
Winning cakes must be both visually spectacular and demonstrate high levels of skill and finesse. The array of cake decorating techniques on display at the Show is astounding, from colouring, to sugar crystallising, delicate piping work, and cake tower-building using “edible glues” like fondant and sugar syrup.
Judging takes place prior to the opening of the Show on March 23rd. Head down to the Arts and Craft Pavilion next to the Woolworths Fresh Food Dome to check out the prizewinners and judge for yourself!
Think about what a party in your mouth would be like… a waffle from Waffleland is better than that! Its an amusement park in your mouth!
This delicious piece of art consists of a freshly baked waffle that’s full of ice cream, wafer sticks, salted caramel, fairy floss, violet crumble bits, oreos, waffles, pink marshmallows and of course, a dessert isn’t a dessert without nutella.
Having won Gold for the 2012 Sydney Royal Easter Show Commercial Exhibitor Award you need to make sure you grab 4 friends to finish it all off… or don’t – which ever works!