“Sometimes me thinks, ‘What is friend?’ and then me say, ‘Friend is someone to share the last cookie with!

I often get asked for my ANZAC biscuit recipe, especially by those who have sampled them. To be honest, there is no ‘secret recipe'; I have used a very retro classic cook book recipe since leaving home as a (too young) teenager with a penchant for baking. One of the greatest gifts my mum ever purchased for me was this cook book. I suppose she thought if I am going to do it alone I better be properly prepared. She also gave me mixing bowls, a toaster and a jug and probably thought I’d be back in a month (I wasn’t).

My baking addiction started very young. I can remember age 8, wanting to make a marshmallow shortcake for our neighbours as “thank you” for letting me play their computer games (a Commodore 64- oh yes!). Unfortunately I broke the home bakers number 1 rule by not getting ingredients out and ensuring everything was there before starting. When I came to make the marshmallow filling and realised there was no gelatine my enthusiasm bubble burst. Result: one very grumpy Mother, rushing down to the local store to get me some and me never hearing the end of it. Ever since then, I can assure you, all ingredients are lined up in place on the kitchen bench prior to starting.

Well, the only thing I have done differently is add a little secret ingredient. I find that this helps give my ANZAC biscuits a nice flavour, and I believe it adds to their all important chewy texture.I also only bake my ANZAC biscuits for about 15 minutes (or less for fan forced). I keep a close eye on them and just as they start to turn golden, I whip them out of the oven. They will still be slightly soft in the middle (this is a good thing!) then I allow them to cool on the tray.What is the book and what is the secret ingredient ? {Scroll down} All will be revealed!