Without an envelope and a care in the world.

{On fictional search for Charles and Sebastian.}




{They were never alone.}




{I can see the appeal.}

A trio of postcards I thought I had already shared. I had not, as it seems. They are from tail end of 2010. They are from Italy. Found after the delicious period of much Easter lolling and feasting.


{Still peckish after the Easter break that rolled into Anzac Day?}

Here is my Grandmother's recipe for Anzac biscuits. (Or pretty close to.)

Ingredients:
2 cups of flaked rolled oats
1 cup of plain flour
¾ cup of butter
1 tablespoon of honey, golden syrup or treacle (preferably golden syrup)
1 teaspoon of bicarb soda
2 tablespoons of boiling water
1 cup of desiccated coconut
1 cup of sugar (preferably brown)

Method:
Mix flour, coconut, sugar and oats in a bowl. Put the butter and golden syrup together in a small saucepan and stir over low heat until the butter has melted. Remove from heat. Dissolve the bicarb soda in the 2 tablespoons of boiling water and add immediately to the butter mixture. It will foam up instantly. Pour into the dry ingredients and stir with a wooden spoon until well combined. Drop level tablespoon of mixture onto the trays, allowing room for spreading. Gently flatten each biscuit with your fingertips, and bake for 15 to 20 minutes, or until just brown. Leave on the tray to cool slightly, then place onto a wire rack, and then into an airtight container ready to later enjoy.

(Presumably, I need not tell you that you will need a sheet of baking paper on your tray and that you will need to preheat your oven to 160°C before you begin. You are a clever bunch. You know such things already. (I hope the recipe worked for you and M, CS. Since your request for this recipe, several more have followed suit.))