Anzacs
This is a fantastic recipe from Joanne Cheng, of Flour fame. I’m reposting it here because the way it’s laid out in the cookbook Pastry Love kills me because the instructions and the ingredients are two pages apart so I often get the recipe wrong if I’m not paying attention and constantly flipping back and forth. Nothing against Joanne and Flour (I regularly spend far too much money there).
INGREDIENTS
RESERVE FOR TOP
INSTRUCTIONS
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