So these cookies have been with me since I was a little girl. Growing up, I went to an international school in MalmĂś where we had students from all over the world. An Australian student brought in Anzac biscuits and I fell in love. These thin oat filled caramelly cookies are just to die for. You can make them a bit thicker to make them … Continue reading Anzac Biscuits
So there is a new trend around, and its the Black Sesame! Many make black tahini with it and then use it in various ways, but I decided to stick to the natural seed flavour and see how it goes. Mind you this isn’t for everyones liking. You either like it or you really really don’t! I loved it, my husband really didn’t! ha! But … Continue reading Black Sesame Shortbread Cookies
This is an amazingly moist and delicious cake. Its an Australian recipe, and works for me everytime! Its perfect for an afternoon tea, desert or even a birthday! Its best eaten straight away but you can also save it in the fridge for three days. A great ‘bake-ahead’ cake đ Here’s how you make it! INGREDIENTS Cake 1/2 cup shredded coconut 125 g butter 3/4 cup firmly packed … Continue reading Honey & Coconut Cake with Caramel Icing
Baked By Ammna 