Today my whanau, Su of Zimmerbitch is hosting a virtual tea party, and since this is the first time in about two years that I have been able to see the top of my dining table, I thought I would join in. If you would like to join in too, please check out Su’s original post.
Today, I am keeping it relatively simple and have made a chocolate thingy. I melted some chocolate and butter together and mixed these with some chopped rice cakes, dried fruit, nuts and shredded coconut, then let it harden in the fridge. Simple and tasty if you are suffering from pandemic hunger pangs. However, it is very rich, so to clear the palate, I am also serving freshly brewed coffee, ginger nuts (biscuits) and Anzac biscuits.
For the trivia buffs out there, you may be interested to learn that the recipe for the iconic Arnott’s ginger nut dates back to 1906*. However, there is not just a one-size-fits-all-Aussies ginger nut but four varieties to cater for different regional preferences in Australia. Now why does that not surprise me? We are so entrenched in our individualism. Really, I’m a Canberran first and an Australian second. 😉 Just joking but you get the idea of how we cling to our regional identities and tastes. Sound familiar? This is not a purely Australian problem.
I have fond memories of the northern ginger nut which is dark in colour and tastes like treacle, but is light in texture, easily snapping. However, I prefer the hard-as-rock ginger nuts that are sold in my home state. You can break a tooth if you bite into one of these. They hold together well and are perfect for dunking. You can dunk them several times before they start to soften up. So no need to fish around in your coffee for stray bits. You can also throw them into an esky (known as an ice-cooler in other parts of the world) and put a slab of beer on top of them and they will still hold their shape. As a child, I used to suck on them, ginger nuts not the beer, for ages. Love ’em. Like the pandemic, they’re built to last.
For the flower buffs, the dahlia in the vase is a variety called Araluen Fire, not to be confused with the fires that ripped through the small town of Araluen in late 2019.
Also, because you can never have enough Anzac biscuits, and as Su has included some in her post, I thought I would also serve some Anzac biscuits made by my son. Don’t worry, folks, he practised good hand hygiene.
Please join me, Su and her other guests for arvie tea.