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.
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….
Of course you could make this slice at any time of the year, but as it has the traditional combination for fruit, nuts and brandy, plus the bonus of chocolate, it seems like Christmas is really the right time to make it.
This is definitely a tempting slice, but I’m not sure it needs Festive in the title, I think it would be good any time of the year, not just at Christmas. It’s a great combination of chocolate, fruit and Amaretto biscuits and doesn’t need baking – how can you go wrong with that?
Melbournians are this week celebrating the easing of our 5km travel restriction and after four months are meeting family and friends in parks within their new 25km range. Everywhere you look there are small groups enjoying each other’s company and a picnic lunch. I thought these Popovers could be good to make and take along. It’s been very hard, but well done everyone for getting us through this……
I’m not exactly sure when this recipe was published in the Herald Sun. You can see by the condition of the print that it is quite old and of course the ingredients being in Imperial measurements is the other giveaway. Cinnamon Scrolls are usually made with a yeast dough and that seems like a lot of trouble and a long wait to me. This recipe is a lot easier and quicker and that has to be a pretty big plus.
You can tell this is an old fashioned slice because of the copha in the filling. Copha was used a lot back in the 70s and 80s, but seems to have gone out of favour these days. Not everyone likes the taste, but in this slice, at least, the peppermint, chocolate and coconut mask it and you end up with a great slice.
You can probably see that this recipe was one Mum saved from the label on a tin of sweetened condensed milk. I thought slices and biscuits using sweetened condensed milk had gone out of fashion, but maybe not, as during this Covid crisis it’s been one of the items that’s been hard to get at my supermarket. Maybe that’s because, like this recipe, slices and biscuits using it are usually fairly quick and easy to make. Great for baking and eating while stuck at home…………