25 April, 2012
Being ANZAC Day, it seemed an appropriate time to try out Annabel Langbein’s Raisin & Almond ANZACs.
It didn’t take me too long to mix the ingredients – first the dry ones, then heat golden syrup, butter and water and add baking soda, then mix into the dry ingredients. It took a little longer to roll into balls, but once they went into the oven they smelled so good. And they made a great afternoon tea while still warm…