Robert Adame Beltran has asked me to re-post some recipes & cooking challenges I posted at my Facebook account.

As requested by Robert Adame Beltran (Daddy Adam). Here are some posts I put up at my Facebook page to challenge both Australian and overseas cooks!

First off, when dealing with an Australian or British recipe, self-raising flour is not the same as the U.S. version. Here's some extra information to help you convert.

https://www.thespruceeats.com/how-to-make-self-raising-flour-4172500

Australian and British say the word "scone" as if the "o" is the same as the "o" in the word "hot".

So U.S. friends. Are you baking? Have a try at baking an Australian Scone. Remember it is usually served with jam & cream or butter, best only lightly cooled after taking out of the oven.
https://www.womensweeklyfood.com.au/recipes/basic-scone-22571?fbclid=IwAR3t2cB3FPSBBfY9PA80uMQkQrPIaTBL1k0LxA80goVuNxKMFSAnA1oB7y4

Lemonade scones are another cut above!
https://www.womensweeklyfood.com.au/recipes/lemonade-scones-20352?fbclid=IwAR1r346xBWlG4lDEObCI1h8MPFY_kJnmRtviNUaYBw68LG9_8Qg8hT50Bx8

For Aussies and Brits, Americans say the word "scone" as if the "o" is the same as the "o" in "home".
And here's a recipe for the U.S. scones.
https://sallysbakingaddiction.com/scones-recipe/?fbclid=IwAR2B1By0-PQjhbp3y4TtJNkIxNgoN0ji5UbCdyo2Sn2IYtt35kCBqrk-GNs

I've also had a request for the Aussie biscuit/cookie known as an "Anzac" biscuit. Here's a basic version from the Australian Women's Weekly. The original recipe was designed to be baked when households were under War rationing and restrictions.
https://www.womensweeklyfood.com.au/recipes/best-anzac-biscuits-recipe-28575

Enjoy!

Ellen 0:)
Ellen F. Walker