Passover 2025
The Ultimate Pesach Recipe Guide
Honey Cake Season at the Monday Morning Cooking Club
The Essentials for Honey Cake Season. Right here in one place.
Our fave four honey recipes for any time of the year, and especially at Jewish New Year.
Gina’s Hair Raising Honey Cake – A classic recipe from our first book – Monday Morning Cooking Club (2011)
Honey Snap Biscuits – A crisp, lightly spiced and snappy biscuit. Easy to make and roll, quick to bake. Recipe from Carolyn Levitt in Perth, will be in our next book!
Honey Biscuits – A softer honey biscuit with texture and substance, perfect with a cuppa. A wonderful recipe from our second book – The Feast Goes On (2014)
Natty’s Glazed Honey Chiffon Cake – A lighter version of the classic, with a texture you won’t believe. Need a chiffon tin, and need to follow the chiffon cake rules. The video below will definitely help! Recipe will also be in our next book!
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Natanya Eskin
Natanya started out as a primary school teacher and has worked on the MMCC project since its inception in 2006. She has developed a strong passion for uncovering and preserving recipes, especially from the older generations.
The best part for her is standing in the MMCC kitchen with the girls – the sisterhood – discussing and debating what to cook, laughing and sometimes crying together, working as a team to create something special for generations to come.
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Anzac Day, held on April 25, is a national day of remembrance in Australia and New Zealand that honours every soldier who served in war and peacekeeping. We remember those who made the ultimate sacrifice.
Anzac biscuits, made from oats and golden syrup were created during World War I because they were affordable, long-lasting, and could be sent to soldiers overseas without spoiling.
We make them every year to honour the tradition of Australia.
Lest we forget
Find the recipe in my reel with @roknox4wentworth
I am a cook. @roknox4wentworth is actually not.
She is much more than that.
Ro is the fabulous Liberal candidate for my electorate of Wentworth (NSW).
So, in anticipation of ANZAC Day on Friday, I invited Ro into my kitchen to honour the Australian tradition of baking these exceptionally irresistible oat and golden syrup biscuits,
and also to prove two things:
1. Anyone can make excellent ANZAC biscuits (yes, even Ro, a self-proclaimed non-cook), and
2. Sometimes stepping into unfamiliar territory is exactly what leadership looks like.
ANZAC BISCUITS
140 g (1 scant cup) plain flour
55 g (1/2 cup) rolled oats
85 g (heaped 1/3 cup) caster sugar
20 g (1/4 cup) shredded coconut
20 g (1/4 cup) desiccated coconut
1/8 teaspoon salt
110 g (1 stick) unsalted butter
40 g (1 heaped tablespoon) golden syrup
1/2 teaspoon bicarb soda
Preheat the oven to 160℃.
Line a baking tray. Combine the flour, oats, sugar, coconut and salt in a large bowl. In a small saucepan, melt the butter and golden syrup together. Once melted, stir in the bicarb soda. Let it froth and thicken and then pour onto the dry ingredients. Mix well. Place heaped teaspoons of the mixture onto the prepared tray. Flatten slightly if you prefer a more crunchy biscuit. Bake for 20 minutes or until deep golden.
Makes about 30.
Please share this post so everyone can get baking this week!
🍪🍪🍪
🇦🇺🇦🇺🇦🇺
👩🍳👩🍳👩🍳
#ANZACDay #BakeToRemember #honouringANZACday #RoKnox #WentworthVotes #ANZACBiscuits #voteliberal
#roknoxforwentworth #anzacbiscuitrecipe
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2 Comments
Watched your zoom on sunday Morning please could you send me the recipe of the Honey Cake it looks outstanding.
\What a wonderful programme . Thank you for doing it.
thanks
Gail anne
This is the original MMCC cake https://mondaymorningcookingclub.com.au/recipe/ginas-hair-raising-honey-cake/ and the recipe for the new one can be found in our latest book. We also have a zoom tomorrow where we will be taking you through it step by step.