Old-school biscuit favourites

Course summary

Learn how to make three biscuit favourites that are a hit for all occasions:

• melt-in-the-mouth Anzac biscuits – a delicious buttery, coconut and molasses flavour of brown sugar, these melt and mix biscuits elevate the humble oat to a new level;
• traditional gingerbread – another buttery delight that’s sweet with a slightly bitter molasses flavour and warm spices like cinnamon, cloves, nutmeg, and of course, ginger.
• biscotti: a crunchy textured sliced biscuit made from a long piece of dough that has been baked, cut into individual pieces and finally re-baked to obtain characteristic texture and low moisture.

Discover methods of preparation and baking that result in the perfect finish – from scratch.

What you will learn

• different baking styles – melting, creaming, double baking
• baking in class to share
• biscotti twice baked
• gingerbread demonstration
• storage tips

What you get

• family recipes plus tips and hints
• biscuit samples to taste and take home

What to bring

• apron
• container

About the tutor

Therese Slee is a home baker who loves to bake biscuits, cakes and scones.

Therese enjoys sharing her recipes and shortcuts with others.

Therese’s passion for baking was put into action when she and husband Michael ran a B&B in Newport, where guests were always provided with home-baked goodies to enjoy with a cuppa.

Therese is a devotee of all things Devonshire Tea – a lovely way to spend an afternoon.