Reminds me of something very similar made in Madrid by an English friend and fellow mom for the children’s tea. It was called flapjack, utterly unlike what we Americans call flapjack, oatmeal, treacle, etc., baked in a round shallow tin in the oven then cut while still warm into triangles. It got crispy as it cooled. Delicious! What can you tell me about that, of fount of traditional knowledge?
Great story, Elisabeth! I was just wishing I had an Anzac biscuit to hand as I read it. Part of my late mother-in-law's repertoire. She had been in the WAAF.
This is the second recipe I’ve seen this week—and the first I’ve heard of these biscuits. It must be a sign to get baking!
Beautiful watercolors Elisabeth!
Great story Elisabeth...I love Anzac biscuits and haven't had one in too long. I shall put that right this weekend
Reminds me of something very similar made in Madrid by an English friend and fellow mom for the children’s tea. It was called flapjack, utterly unlike what we Americans call flapjack, oatmeal, treacle, etc., baked in a round shallow tin in the oven then cut while still warm into triangles. It got crispy as it cooled. Delicious! What can you tell me about that, of fount of traditional knowledge?
Great story, Elisabeth! I was just wishing I had an Anzac biscuit to hand as I read it. Part of my late mother-in-law's repertoire. She had been in the WAAF.
Oh! Anzac biscuits - mum used to make those all the time and I forgot about them! Thank you for the recipe too!
Crisp or chewy, Cecilia?
I have heard of these, but never tried one. Looks very simple. I think I have all the ingredients already! Thank you!