On Wednesday 9th
October 2013 I made Anzac biscuits. Something that I thought went well was the
way I used my time wisely, the measuring of the ingredients and reading the
recipe properly so I knew exactly what to do and how to do it. Something that I
would do different next time is leave my Anzac biscuits in the oven for a bit
longer.
The appearance of my Anzac biscuits was really good. They were golden brown and looked round with smooth edges. They tasted delicious, they weren't too sweet but were extremely moreish and had a smooth texture.
It is tradition to roll the
Anzac biscuit dough into a ball and then flatten the ball with a fork …
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