CHOCOLATE WALNUT ROCK CAKES

Lockdown No. 6 here in Victoria calls for something yummy like these rock cakes. Maybe my 10 year old granddaughter will make them for her parents and sister who are stuck on Zoom work and home schooling calls. Anything that helps us get through all this is welcome, don’t you think…….

BASIC PLAIN BISCUITS with VARIATIONS

Through this last 18 months of lockdowns my lovely 10 year granddaughter has been cooking up a storm. She’s made cakes, slices and biscuits galore, so this recipe is for her. The Beaut Instant Biscuit Mix can be made and stored, either in a jar as suggested, or frozen and then you can add orange, choc chip, banana and nuts or anything else you like. For a final flair, they can be topped with sprinkles.

ZUCCHINI CAKE or BREAD

I came back from our first interstate holiday in 18 months last week and decided that I’d better restock the vegetable drawer. Somewhat enthusiastically, I bought a large bag of zucchinis that were on special. When I came to my senses I wondered just how two people where going to eat them all. So …. that started me on a hunt through the recipes and I came up with this one. I especially love it as it has handwritten extras scrawled at the end – now I just have to make it.

ANZAC RICE CHEWS

This year is the 100th anniversary of the RAAF, which my Father served in during WW2. He was a based in England and was the pilot of a Hailfax plane flying missions into Europe. Like many others we remember him on Anzac Day this month and so I thought it was appropriate to post this unusual Anzac biscuit recipe to mark the occasion. I haven’t tried it yet, but as the best Anzac biscuits are lovely and crisp, I hope this version is too.

AMARETTI (MACAROONS) – Gluten Free

Do you know the difference between macarons/macaroons? As far as I can work out the French style macarons are multi-coloured and layered together with a ganache. Macaroons, are possibly Italian and are shredded coconut and egg whites. Then we have these Amaretti ones which are ground almonds, caster sugar and egg whites and which according to this cutting are Sicillian – confused? I am. They all taste terrific though….