We love our Gluten-free Anzac Biscuits but they weren’t always as delicious. Anzac Biscuits started out in life as a staple in soldiers’ rations – a very (very) hard, nutritious but unpalatable alternative to bread ….

I love to cook when I have leisurely time to enjoy it – a quiet Sunday afternoon for instance, when it’s nothing but pleasure to potter in the kitchen, particularly if I’m making small, sweet things. Indulgences. I also love the way that pleasure is amplified when I go to the cupboard some time later and find…Yay! Bikkies in the Tin ….

As we all know, making good bread without gluten isn’t easy. Even the best of the commercial baker’s efforts, while we’re grateful these days that they’re so much better than they used to be, aren’t, I imagine, like real bread. I look at the amazing sourdough and artisan breads that are around these days, and yes, drool. But enough of that. How about giving this Gluten-Free Fruit Loaf a go? ….

Come late morning, when it’s time for a good cup of coffee, I often fancy a little biscuit of some sort to go with it. I do like a little biscuit. Or two. And lately the one that’s been fitting the bill perfectly is an Amaretti or three. (They are moreish.) ….

This has to be the easiest biscuit you could ever hope to make – even if it did take half a dozen batches to get the recipe just right. (You can never have too many to try!) But while whipping up a batch is simplicity itself, that isn’t the main attraction. The drawcard is the ginger – so if you don’t love ginger stop reading now ….