recipes

Showing: Anzac Biscuits I - Lamington Bars

Photo of: Anzac Biscuits I

Anzac Biscuits I

Submitted by: Sharon McAllister 
Traditional recipe from Australia and New Zealand. Associated with the joint public holiday (ANZAC Day) to commemorate the Gallipoli landings during WW1. 
Photo of: Anzac Biscuits II

Anzac Biscuits II

Submitted by: Kelly Marx 
I lived in Australia for a few years. Very good, simple cookie. 
Photo of: Anzac Biscuits III

Anzac Biscuits III

Submitted by: Aussie Gal 
Home Town: Adelaide, South Australia, Australia
Living In: Sapporo, Hokkaido, Japan
Lightly sweet, gingery coconut cookies made in honor of the Australia and New Zealand Army Corps (ANZAC) keep well and make a great snack or breakfast on the go. 
Photo of: ANZAC Biscuits with Almonds

ANZAC Biscuits with Almonds

Submitted by: Allison Thomas 
Delicious almond and oat cookies traditionally made for ANZAC day in Austrailia. 
Photo of: Anzac Biscuits with Macadamia Nuts

Anzac Biscuits with Macadamia Nuts

Submitted by: Vanessa Pike-Russell 
When the Australian and New Zealand Army Corps landed at Gallipoli on April 25, 1915, a legend was born. On Anzac Day every year, we pay homage, not only to the Anzacs, but to Australians who have fought in all wars. These biscuits are uniquely Australian and this recipe utilizes Macadamia Nuts, another Australian treasure. 
Photo of: Australian Federation Biscuits

Australian Federation Biscuits

Submitted by: BRADTHERESA 
Living In: Newcastle, New South Wales, Australia
This year is the Centenary of Federation of Australia, and this recipe was provided by the great-granddaughter of Henry and Isabella Parkes (your equivalent of a first lady). In Australia, we call them biscuits, rather than cookies, but they are well worth trying. 
Photo of: Lamington Bars

Lamington Bars

Submitted by: Judy Farris 
Australia's famous Lamingtons are squares of sponge cake that are first dipped in chocolate glaze and then in coconut. This cookie version's inside is denser and loaded with toasted almonds. 


 

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