Yesterday was
Anzac Day. It's probably one of the most solemn and reverent days in Australia - a day to remember those that have represented Australia in military operations. But it is not all sombre, lightened with rounds of two-up with mates, and the eponymous Anzac biscuit.
We probably all know the history of the Anzac biscuit, so I won't bother rehashing, except for the fact that they must have been pretty terrible to start with as the diggers used to refer to them as Anzac tiles!
I had initially thought that I would 'road-test' a recipe, detailed with standard highs, lows, success or failure. However, in the initial stages of research I came across an amazing phenomenon. What? The proliferation of fancy Anzacs biscuit recipes, with additions of spices, nuts, fruit and chocolate. A seemingly endless variety of Anzacs. That's all it took for one mission to be buried and another to born.
The new challenge? Three types of biscuits. So, dear reader, just for you, I ventured in to my kitchen and made not one, not two, but three batches of Anzac biscuits.
 |
| Clockwise from left: White chocolate and macadamia, ginger and chocolate, traditional. |
