From Sharon Salloum of Sydney’s Almond Bar to Flour & Stone’s Nadine Ingram, Australians will recognise plenty of names in the new cookbook from the Cook for Syria project.
Buttermilk is the bakers' secret weapon here, adding a subtle tang to the sweet frosting and contributing to an ultra-tender crumb in the cake itself. Try it for yourself and see.
A rework on the classic Anzac biscuit by Pat Nourse, a dyed-in-the-wool fan who tried and tested several methods to come up with his best version of the original.
There's nothing quite like a home-made Anzac biscuit, still hot from the oven and with a bit of chew. This classic recipe does exactly what it says on the tin - and that's how we like it.
Don't be fooled: this rich fondant-like cake is so simple to prepare it could soon become your standby for all those moments when a last-minute dessert is required.
