This is my first attempt at blogging...so bare with me. So introductions are needed. I am Anni. I've drawn, painted and made things all of her life in one way or another… always seeing images within things. Detail, colour, texture, shapes, light and shadow…all things visual have always been very important to me. As a child I enjoyed creating something out of nothing…a dolls house from cardboard shoe boxes, a puppet from odds and ends, even wooden stilts from an old broken piano. Born near London I loved the colour and variety of a thriving city. After some globe trotting I now live in the far south of New Zealand, in a beautiful city on the coast called Dunedin. My mum was a commercial artist and my first teacher. After having three children I went to University (Otago) and studied Design. I finished up gaining a degree in Education and doing Primary training at the Dunedin College of Education where I majored in Art. I can't imagine not painting or drawing, it is a need. More recently I have started to enjoy writing and finished my first play last month. A small local group will perform it later this year. I am glad to have found a site where I can view others work and words, we learn from each other. ~ Best regards Anni Giant Anzac biscuits Makes : 8 Ingredients • 1 cup plain flour • 1 cup rolled oats • 1 cup desiccated coconut • 3/4 cup brown sugar • 125g butter, chopped • 2 tablespoons golden syrup • 1 teaspoon bicarbonate of soda Method 1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Sift flour into a large bowl. Stir in oats, coconut and sugar. 2. Place butter and golden syrup in a small saucepan over medium-low heat. Stir until melted. Remove from heat. Combine bicarbonate of soda and 2 tablespoons water in a small bowl. Stir into golden syrup mixture (mixture might become frothy). Add immediately to flour mixture and stir until well combined. 3. Roll mixture, 1/4 cup at a time, into balls. Place 4 biscuits on each baking tray. Flatten to about 12cm (diameter) round, allowing room for biscuits to spread. Bake for 15 to 18 minutes, swapping trays after 10 minutes, or until biscuits are golden. Allow biscuits to cool completely on trays. Serve. Notes & tips • You can store Anzac biscuits in an airtight container for up to 3 days. • These are crisp Anzac biscuits. If you prefer them chewy, flatten biscuits to 10cm (diameter) rounds and reduce cooking time by 1 to 2 minutes.