We've discussed Anzac biscuits before but this is Max Miller's 'Tasting History' take on them (to mark Anzac Day on 25 April), with a discussion of the history and a couple of old recipe's.
I particularly liked the bit about the army-issue hardtack biscuits being used as postcards to send greetings back home:
I also like the description of what original Anzac hardtack biscuits tasted like: "Have you, reader, ever analysed with due carefulness the taste of army biscuits? Is it the delicious succulency of ground granite or the savoury toothsomeness of powdered marble? Do we perceive a delicate flavouring of ferro-concrete with just a dash of scraped iron railings?"
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MarkUK Praetor
Posts : 142 Join date : 2022-03-13 Location : Staffordshire
We've discussed Anzac biscuits before but this is Max Miller's 'Tasting History' take on them (to mark Anzac Day on 25 April), with a discussion of the history and a couple of old recipe's.
I particularly liked the bit about the army-issue hardtack biscuits being used as postcards to send greetings back home:
I also like the description of what original Anzac hardtack biscuits tasted like: "Have you, reader, ever analysed with due carefulness the taste of army biscuits? Is it the delicious succulency of ground granite or the savoury toothsomeness of powdered marble? Do we perceive a delicate flavouring of ferro-concrete with just a dash of scraped iron railings?"
Close relative of the Scone of Stone.
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Subject: Re: Biscuits; Past, Present and Crumbling
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