Parmesan & Black Pepper Sablés
These Black Pepper Parmesan Sablés are the perfect treat on a summer’s evening, washed down with a glass of port, sherry, vermouth, or a dessert wine. They are rich and crumbly, while retaining a good snap, and are surprisingly filling. The best thing is that they are incredibly easy to make - just throw everything in a food processor.
Classic Anzac Biscuits
April 25 is Anzac Day, officially named in 1916 to commemorate an intense battle fought by the Australian and New Zealand Army Corps on the Gallipoli peninsula during World War 1. These oaty, chewy and crunchy biscuits were sent to the soldiers, and became famous due to their long shelf life.