While British baking is all the rage in the States, Australians have their own upside-down version of the British classics, full of words like “bikkie” and “lollie”. Discover the sweet and savory sides that define the modern Australian bakery as Marianna Stepniewski shows you how to make chocolate-dipped lamingtons with vanilla sponge cake, raspberry pate de fruit, and raspberry coconut; pavlova with mango lime crème légère and Greek yoghurt; cheesymite scrolls with bacon, gouda, and chives; and anzac biscuits with malt and caramelized white chocolate.
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