• ANZAC Biscuits

    How to make ANZAC Biscuits

    Yield: 24 cookies

    *If you can't find unsweetened coconut, use sweetened coconut and cut the granulated sugar to 3/4 cup.


    2 cups all-purpose flour
    1 3/4 cups old-fashioned rolled oats
    1 1/2 cups granulated sugar
    1 cup unsweetened shredded coconut*
    Pinch of salt
    3/4 cup (1 1/2 sticks) unsalted butter
    2 tablespoons Lyle's golden syrup or light corn syrup
    3/4 teaspoon baking soda
    6 tablespoons boiling water


    Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.

    In a large bowl combine flour, oats, sugar, coconut, and salt.

    In a small saucepan melt butter and corn syrup. Dissolve baking soda in boiling water and carefully add to butter mixture. Stir to combine.

    Add butter mixture to flour mixture and stir to combine. Drop tablespoonfuls on prepared baking sheets, spreading 2 inches apart. Flatten dough balls with your hand.

    Bake for about 15 minutes, or until golden brown and firm, rotating baking sheets halfway through. Transfer sheets to wire racks to cool. Store cookies in an airtight container at room temperature for up to 1 week.

  • Lamingtons

    How to make Lamingtons

    Yield: 24 Lamingtons

    Prep Time: 5 minutes

    Cook: 1 hour



    • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
    • 2 2/3 cups cake flour , (not self-rising), plus more for pans
    • 2 cups sugar
    • 2 teaspoons pure vanilla extract
    • 4 large eggs
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 cup milk
    • 2/3 cup strawberry jam
    • 1 pound shredded sweetened coconut (I used the traditional dessicated coconut)
    • Chocolate Icing (see recipe below)

    Chocolate Icing

    • 1 cup milk
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1 tablespoon pure vanilla extract
    • 8 cups confectioners' sugar, sifted
    • 1 cup cocoa powder, sifted



    Preheat oven to 325 degrees. Butter two 9-by-13-inch baking pans; line bottoms with parchment; butter parchment. Dust with flour; tap out excess; set pans aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes. Add vanilla and eggs, one at a time; beat until incorporated.

    Sift together flour, baking powder, and salt; add to egg mixture in three additions, alternating with the milk and beginning and ending with the flour mixture.

    Divide batter between prepared pans. Place in oven; bake until a cake tester inserted into middles comes out clean, about 30 minutes. Cool slightly on wire racks; remove from pans. Turn out cakes onto racks; cool completely.

    Spread one of the cooled cakes with the jam; place other cake on top. Using a serrated knife, trim edges of sandwiched cakes; cut into 24 two-inch squares.

    Place the coconut in a medium bowl; set aside. Place the bowl of chocolate icing over a saucepan filled with 2 inches of gently simmering water. Place a jam-filled cake square in the bowl of chocolate icing; using forks to turn the square, coat all sides.

    Allow excess icing to drip off; transfer square to bowl of coconut (left bottom). Using clean forks to turn square, coat it with coconut. Transfer coated square to wire rack to stand until coating has set, about 15 minutes. Continue until all squares have been coated.

    Chocolate Icing

    Place the milk and butter in a small saucepan over medium heat, and heat until butter is melted. Transfer to a medium heat-proof bowl; add the vanilla extract, confectioners' sugar, and cocoa powder. Stir until combined.