easyTime:< 30 minsMakes:48
For many Australian households, Stephanie Alexander’s book The Cook’s Companion is the ultimate kitchen bible. Yet she recently discovered that one of her best-loved recipes had been accidentally omitted from the latest edition.
More than just a lunchbox staple, these biscuits are a cornerstone of Stephanie’s Kitchen Garden Program. For students across 1000 schools, baking this eggless, golden treat to commemorate Anzac Day offers hands-on “pleasurable food education”.
It is a lesson that seamlessly weaves together maths, STEM, language and history – a delicious way to connect with the resilient biscuits once sent to soldiers at war.
You’ll need metric measuring scales, spoons and cups, a large saucepan, two mixing bowls (1 large, 1 small), a mixing spoon and two baking trays.
This is an edited version of the recipe shared with the Stephanie Alexander Kitchen Garden Foundation – a not-for-profit organisation established in 2004 to teach children how to grow, harvest, prepare and share fresh food.
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For more details about the foundation or to donate, visit kitchengardenfoundation.org.au
