It started with empty shelves in the baking aisle at the supermarket. I personally had trouble getting my hands on glace cherries. A disaster. The baking trend moved into many of our homes and stayed there. It seems we crave things that make us feel safe and secure. And this comes in the form of baked goodness.
This desire has clearly tapped into our subconscious or maybe just our conscious. Let's not over-think it. I recently did an interview with a New York-based magazine. In this interview a psychoanalyst commented that in dark times we need to feel nurtured.
This trend isn't just viral. It's global. While Americans and other cultures look to their own culinary heritage for comfort,we look to ours. And what we have on offer here in Australia is ours and ours alone.
We find ourselves drawn to the familiar and the reliable. This is reflected in therecipes that are searched for on some of Australia's top food sites.
Recipes for lamingtons,Anzac biscuits and scones are what we want.And slices. Aussies have a collective obsession with them. While there are too many slices to mention,the flavours are constant:caramel,chocolate,passionfruit,lemon and coconut.
It ought to be noted that searches for things such aslasagne,baked potatoes,anything baked in cream androast chook recipes have also gone through the roof. Same same,really. It's all about the things that make us feel comfy. We want the food that says,"I'm home and I'm safe".
The best-known favourites are the lamington,honey jumble and the finger bun.
Some of these fine examples of Australian baking require some planning. The finger bun is one of these andit has become the comeback kid of classic Australian recipes.
There are other goodies,such as the honey joy and chocolate crackle,that can be made by a child.
It is how they taste that counts. Eat an Anzac biscuit hot from the oven or nibble on a decadent piece of caramel slice and your mood instantly lifts. Things won't seem so bad,after all.
Caramel slice
This slice goes by many a moniker:caramel shortbread,caramel shortcake,caramel squares,millionaire's shortbread and millionaire's slice,but it is most commonly known as a caramel slice.
INGREDIENTS
For the base
- 125g unsalted butter,melted,plus extra for greasing
- 100g (⅓ cup plus 2 tbsp) soft brown sugar
- 150g (2 cups) desiccated coconut
- 125g (1¼ cups) plain flour
For the caramel layer
Makes18 slices
Anzac biscuits
ANZAC is an acronym for Australia and New Zealand Army Corps. Anzac Day,April 25,commemorates the day our troops landed at Gallipoli in 1915. Designed to travel long distances (several weeks by sea,in fact),Anzac biscuits can be stored for up to 3-4 weeks in an airtight container.
Finger buns
These moreish buns contain dried fruit. Just enough to make them feel a bit healthy. You'd be hard-pressed to see them filled with cream. More likely,they are split open and slathered in butter,with a slash of icing on the top. It is generally pink. They are sometimes finished off with a sprinkling of desiccated coconut.
INGREDIENTS
Honey joys
These crunchy and golden sparkling treats first started to appear in the 1930s. They're in a category of their own:neither a cake nor a biscuit,and not a lolly either. Not an entirely unhealthy choice for kids'party food. Minimal baking time is required and any generic cornflake will work.
INGREDIENTS
- 120g (4 cups) cornflakes
- 75g (1/3 cup) unsalted butter
- 1 tbsp runny honey
- 70g caster sugar
There are many variations of this recipe but they all begin with the sponge cake. The sponge here will look like it doesn't have enough butter but it does – combining boiling water with butter is an old family recipe of mine. And make the cake the day before you make the lamingtons,as this will make for a far superior lammo.
INGREDIENTS
- 25g (2 tbsp) soft unsalted butter,chopped,plus extra for greasing
- 2 tbsp cornflour
- 150g (1 1/4 cups) self-raising flour
- 4 eggs
- 220g (1 cup plus 4 tsp) caster sugar
- 360g (4½ cups) desiccated coconut
For the chocolate icing
- 500g (4 cups plus 4 tsp) icing sugar
- 125g (½ cup plus 1 tbsp) unsalted butter,chopped
- 100-120ml (about ½ cup) boiling water
- 4 tsp cocoa powder
- 1 tsp vanilla extract
Chocolate crackles
Generations have grown up with these at kids'parties,school fetes and fundraisers. This is probably the perfect thing to get kids to make as there is no chopping or cooking,aside from melting the Copha,a solid shortening made from coconut oil.
INGREDIENTS
- 250g (1¼ cups) coarsely chopped Copha or vegetable shortening
- 120g (4 cups) puffed rice cereal
- 120g (1 cup) icing sugar
- 90g (1 cup plus 2 tsp) desiccated coconut
- 40 g (⅓ cup) cocoa powder
METHOD