So many have asked for this, so here it is. Based on my Grandma's Anzac biscuit recipe, but with a few, ahhh, modifications. this recipe makes 12 decent sized biscuits. Ingredients: 1 cup of standard flour 1 teaspoon of baking powder 3/4 cup of shredded coconut 3/4 cup of rolled oats 3/4 cup
Why do I bake? Is a question oft asked of me by Blokes Who Don't. And I could answer it with many complicated words, or with a few simple words ... or better yet with a handy-dandy video of this one time at a PechaKucha night in Wellington. And look - here it is, in which I answer that very que
Holy Cranzac. It's been quiet on the blogging front lately because of the baking and fundraising and promoting and what-not. And today, this: $4K for the RSA. A lot of people had to work hard for two weeks but handing over the cheque this morning with Reese from Thorndon
They began by accident. Created because I was baking Anzac biscuits for the kids and happened to have some cranberries left over. In they went and the result was, in a word, unbelievably delicious (yes, that's two words, but let's not lose focus here). A discussion in the office about the resulting
I am asked every second day if I have any gluten free recipes on the website. The answer is always the same. Nope. There are, I tell people, plenty of gluten free websites that you can Google, I'm just a bloke who likes to bake things for the family and me - and none of us are (yet) gluten free. Then,
You know that thing when someone asks for a recipe and you give them one and then they make it and take it to a party? I had that over the weekend. Only the party was a big deal and the recipe really was mine and not just out of the Edmond's book and the person making it needed it to come out great
A quick thought on spice. On second thought, this applies to pretty much any ingredients but you can taste it more with the spices you use. All due respect to the folks at Greggs and other broad scope companies (Pams etc), but for God's sake don't use their spices in your baking. Go to The
I don't know about other blokes but I've had trouble with gingernuts. Not red-headed people, some of my best friends are flame fried carrot tops, but actual gingernuts. Biscuits. A lot of recipes come out soft or without the desired spicy punch. Enter Doug. He's the genius that gave me
If ever proof was needed that I'm the world's laziest bugger then here it is (bookmark this in case proof ever is actually needed in, like, a court of law). My lovely Mum gave me a journal a few years back with several of her and my grandma's baking recipes hand written into the pages. Since
I can't tell you how long I've spent trying to find or create the perfect sweet short crust pastry. Or maybe I can. Months. Literally every day for months I made pastry until I had it exactly where I wanted it. Almost. And then this from the pages of the Masterchef NZ cookbook. It's easy and
This is potentially the start of something great. And I can't say a word about it. Ye
How's this for the ultimate compliment: I bumped into a Mum I know who looooves banana cake almost as much as I do. She's baked banana cakes untold times over the years and just recently tried this one. Which happens to be my recipe. And her son (a brilliant 13 year old kid) told her it was the
Sometimes you faff around for ages figuring out how to get baked goods into a certain shape. For example: heart shaped cupcakes. So, you can make them and then cut the shape out, or you can go to the local supplier and buy molds (oooh, expensive!) OR you can do this: Unless you've lost your marbles,
