ANZAC Biscuits and FOMO
Another Long Weekend! - Friday Food Chat with Kath
We have another long weekend here in Australia this weekend. This time commemorating ANZAC Day.
A good time to make ANZAC Biscuits, and re-visit any long weekend baking projects you didn’t get to last weekend.
I posted a belated Easter recipe on my blog you might want to try - Fruitless Hot Cross Buns. Without the cross they are decidedly less Easter-ish, and just a nice slightly sweet spiced bun to enjoy with butter (or marmalade as my Mum has recommended). This recipe is great for those who don’t like or can’t eat dried fruit, and is also lactose free.
I’m finishing up some cookbook reviews I’ll be sending to my paid subscribers on Sunday (would you like to join us?), plus getting started on the first recap of my Cookbooks Worth Waiting For list for 2025. All but one of the cookbooks on my list have been released. I am also thinking of which books should be included on my next list for the second half of this year. Are there any upcoming cookbooks releases you think I should include?
I am also contemplating whether I go to the Finders Keepers market in Sydney next weekend. The line up of sellers looks great, I’m just wondering how on earth I don’t spend money on all the things I like (ceramics!) when all the things I like are in one place? Maybe best to avoid and live with the FOMO?
Something I won’t feel FOMO for are the events Anastasia of
is hosting for her upcoming cookbook Sour Cherries and Sunflowers. I am going to attend one of the cooking classes, plus I am hoping to go to the Flour Shop pop up as well in June.I hope you enjoy the weekend ahead and there is some baking on the horizon for you.
Check out more recipes over on the paid version of this newsletter featuring, A Ginger Sponge Cake, A Festive Boiled Fruit Cake and A Caramel Ginger Pudding. See the whole archive here and sign up to support my work and get it all straight to your inbox or Substack feed!
Giant ANZAC Biscuit
I’m not sure I’ll ever completely understand the novelty of giant biscuits or cookies, but like, they are just so cool?! I made this one in a springform round cake tin which works really well. Just make sure you leave the biscuit on the base of the tin until it has cooled, or it will start to fall apart while it is still warm (still very tasty though!).
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