Years ago, before blogging was a bloodsport, there was a little group of us from all over the world who entertained each other endlessly – me, Bec, Mary, Duyvken, Blackbird, Badger, Fish, Eleanor and more!
And then there was Joke. The impeccably well dressed, yes, even on the interweb, erudite Joke. The man who voluntarily lives where its 100+% humidity everyday and does things like caters a sit-down Thanksgiving dinner for about 1,000 people all by himself* in his backyard.
He gave me this recipe. It is fantastic. It can take many forms depending on the dried fruit and nuts you add. When I first made them the boys rejected them and I ate the whole batch. Hashtag proud.
When I made them this week I just had sultanas and dates in the cupboard so that was all that went it. They are still delicious. This time I’m onto making my third batch in two days because the boys like them now**.
I am indebted to my mate Joe for sharing his recipe for pecan pie that uses maple syrup rather than the devil’s work, corn syrup. And this. This recipe changed my life. No really. My life is better knowing this recipe exists and these biscuits can be made. In my weekly radio spot on ABC Mid North Coast this morning I shared the love so here it is for you too. You know what you have to do. Get that oven on.
So I think it’s been well established that I am quite partial to a cake or sweet treat that is good on the tooth. You know, something that has a bit of body to it, something where the reality that cake = wasted calories is blurred by substance as opposed to sweet, light, fluffy air.