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The Cook Up with Adam Liaw - Season 9 Episode 37 - Quicky Biccies
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00:22Hello, I'm Adam Liao and welcome to The Cook Up, the show where I've traded to cow for some
00:26magic beans and are now cooking those beans for dinner. Tonight we're making cinnamon
00:29doughnut biscuits, laogamma cheese biscuits and fig and cheddar biscuits. Let's meet our biscuits,
00:34I mean our guests. Helen Goh is a London-based chef, author and psychologist. A long-time
00:40collaborator with Yotam Ottolenghi, they co-authored the best-selling cookbook Sweet
00:43and Comfort and she's now releasing her debut solo book Baking and the Meaning of Life. Welcome
00:48Helen. Hi Adam, great to be here. From an at-home lockdown operation to a thriving bricks and mortar
00:55business, Tarts Anon is not your average bakery and with 20 years experience in world-class
00:59restaurants, co-founder Gareth Whitten is not your average pastry chef. Welcome Gareth.
01:04Well thank you Adam, good to be here. Great to have you here. You've written a book too,
01:07Tarts Anon, although it's a little strange to call it Anon and then to put your name right next to
01:10it.
01:11Yeah, um, secret's safe with me. Tell me a bit about the book. Well I mean it was something that
01:17we never really planned on doing. I've always thought of a book as a chronicling of a chef's
01:22career and this is sort of something that came about maybe one or two years into our business.
01:26So to try and conceptualise an entire book filled with recipes that hadn't existed yet.
01:34It was a wonderful book and congratulations. Thank you so much, yeah. Helen, and congratulations on
01:39your book too. It's full of bangers. I haven't flipped through a book in a long time where I've
01:43just seen every single recipe and go, oh wow, okay, great. That's so good to hear. What was the process
01:47like for writing it for you? The process was surprisingly joyous. I think I'd always felt
01:53that recipe development was always so arduous, you know, so many steps and this one I felt
01:58just kind of poured out of me. That's super cool. Pop the kettle on, tonight we are making
02:04quickie pickies. Helen, you live in London. Gareth, you've worked at restaurants all over the world.
02:12What's biscuit culture like in England? Well, I think it's an interesting thing because I guess
02:18comparatively to Australia, it's something that we've inherited, the biscuit culture,
02:22like the Anzac biscuits. So it all has its roots in British law, really.
02:29Also in England, sorry, in Australia, you have these family packs. So I feel like you kind of tear
02:34open and there's a bit of a scramble for people's favourite biscuits in the way that in England,
02:40I feel like it's more sort of, you know, you buy one packet of chocolate bourbons or
02:44a packet of digestives, you know, that you buy your favourite. Whereas the family packs for me
02:50are really joyous because, you know, you're kind of finding whose favourites.
02:54It's more of a game for us here. Yeah, there's real novelty to the Australian biscuit culture.
02:59We love biscuits here. Yeah, we do. Well, I'm going to be quick with my
03:03bickies and I love cinnamon doughnuts, so I'm making cinnamon doughnut bickies.
03:13I, you know, I don't probably eat as much in terms of biscuit as I would like because I don't
03:22have occasion to eat them. So many foods, particularly biscuits, are very kind of
03:27occasion-based and I think I've lost, I've lost the occasion from my, my last thoughts.
03:33It's actually really sad.
03:34Well, no, you need to get that back. Every moment is biscuit moment for me that I can find.
03:38Every moment. Well, I remember as a, as a, as a kid, you know, people would come around,
03:44friends, and not like, hey, we're around. We're just like dropping by at all times during the day
03:47and there'd always be, you know, tender biscuits to come out or something. And I don't know,
03:51I just think people don't really drop around anymore.
03:53No.
03:54Is that true?
03:55No.
03:55Am I, am I imagining that?
03:57I think, I think you need to recapture something of that back in your life, Adam.
04:02When I'm recipe testing, which is in my kitchen at home, and then I've got my dining table
04:07close by, every gap of my recipe testing, I'm having a biscuit. So yeah, it could be, it
04:12could be six or even more in a day.
04:15So I've just got two types of sugar whipping up there with some butter, some caster sugar
04:20and some duck brown sugar. I'm just mixing a little bit of vanilla into an egg that I'm
04:27going to add into that. I love cinnamon doughnuts. Like I really, when I say that, people are like,
04:33oh yeah, he likes cinnamon doughnuts. I don't like cinnamon doughnuts. I love cinnamon doughnuts.
04:37I'm mildly obsessed with them. Gareth, you started out cooking more savoury food, and then
04:43you've gone into pastry and, you know, achieved enormous success.
04:46In that. What made you want to change?
04:50Well, my first ever job, I was, I was on pastry, and I loved it. But I think with working
04:59in
05:00pastry and restaurants in Australia, like there's, it's a very different thing over here than
05:05it is, say in Europe, and the culture around dessert, even like just all sweet consumption
05:10is, is very, very different to what it is overseas, so.
05:13Really?
05:13Yeah, I think, uh, I don't know what it is. It could be a health thing. It could be a
05:18temperature
05:18thing. Yeah.
05:19I just feel that Australia doesn't have the love for sweet food the same way that we do,
05:25um, say overseas.
05:26Really?
05:26In the UK, I was blown away about how many more desserts we would sell.
05:31Really?
05:31Uh, in a, in a dinner, dinner service than what we would in Australia.
05:34We need to change this.
05:35But most people would just share a dessert, you know, stick towards, so steer towards the
05:40savouries more so. That probably led me to not being needed on the dessert section for much
05:45longer, so I was kind of like thrust back into the kitchen. And then I loved it, so I stayed
05:49there for ages. And it wasn't until I went overseas and started working in Europe that I
05:54kind of found myself working in pastry again.
05:57Yeah.
05:57Yeah.
05:57You know one of the things I think is a bit strange in Australia is that we don't tend
06:01to draw any line between sweets and desserts. And this comes back to this kind of occasion
06:06thing. Like, we, if it's a cake, it's like, it's a dessert. But I think in most of the
06:12countries in Europe, a cake is something that you would have in the afternoon rather than
06:15after a meal.
06:17Yes.
06:17I think we just kind of, I don't know.
06:19I do sometimes find it quite, like, not intimidating, quite, um, foreboding eating a
06:24whole piece of cake after a meal.
06:26Yeah, right.
06:27Like a three-course meal. So maybe desserts are more refreshing. Like if you have an ice cream
06:31or a sorbet.
06:32Yeah, but you also get your puddings, don't you?
06:34Oh, yeah, the puddings.
06:35The puddings.
06:36Yeah.
06:36I think, like, there's, there's just different, you know, different desserts for different
06:39purposes. Again, um, the sweet culture, you know, like the cakes, the pastries, things
06:45that are, you know, not necessarily on a plate. That's what's really starting to find its way
06:49into dining culture. And this is a bit of a rabbit hole that I've spent a lot of time
06:54down. I think, um, there are so many factors that are changing the way the Australians
06:57eat.
06:58Actually.
06:58It's a case of just a constant evolution.
07:00A couple of days ago, I was walking down, um, Bourke Street in Melbourne, and I stumbled
07:06upon this place that's just all Asian desserts. You know, the sago and the grass jelly, and
07:12it's kind of bubble tea, but actually, you know, bubble tea writ large.
07:16Yeah.
07:16And it was amazing. I had to stop and get a couple, actually.
07:19Well, Helen, while you've been away, we are undergoing one of the great kind of bakery
07:23renaissances in Australian history. And Gareth is right at the forefront of that.
07:27It's really incredible. In the same way that the Australian cafe culture has kind of gone
07:31around the world, I think Australian bakery culture is now. Your views, please.
07:36My views are that the lines between, uh, the restaurant world and that bakery world where
07:44it was like 10 for a dollar, like banh mi, like baguette, the meringue swan, the neenish tart,
07:52uh, and the restaurant world. And I think maybe this is, this is a bit of a segue here, but
07:58Europe, there is such a distinguishing, um, divide between bakers, patissiers and chefs.
08:04Like they do not cross over. Yeah. I feel that here in Australia, because we don't have that
08:09rich culture, like we're all just cast into the same sort of melting pot. But now I feel
08:14that starting to, as a lot of things have in Australian culture with the blank canvas
08:18we've got, um, start to carve out its own niche.
08:22Yeah. But they look like pieces of art.
08:24Indeed.
08:25There are some great bakeries, patisseries in Melbourne in particular, but also Sydney,
08:30uh, that are opening up and these are, they've got like these guys who have trained in Michelin
08:35starred restaurants or had a restaurants around the world, um, at the forefront. And they're
08:41bringing this rich wealth of knowledge and expertise into something that, you know, the
08:47bakers are probably getting a little bit like, you know, it's just, uh, you know, not take
08:51over their space here, but, uh, yeah, they're, they're, they're kind of fusing these things
08:56into something that's quite unique. And, um, yeah, it almost is a little bit Australian
09:01itself.
09:02And I think we are creating that occasion that maybe we've, we've lacked a little
09:05bit, you know, by reclaiming that bakery space, it's now like our coffee culture has gone boom
09:10like this. And now it's like, well, what are you going to have with that?
09:13Yeah. It's not just eggs on toast anymore. It's like beautiful pastries. It means we're recreating
09:18the occasion for the biscuit, you know, fundamentally full circle.
09:23I think it's just added joy. I mean, simple, you know, simple bakes and cakes and treats
09:28are always joyous, but just the delight of seeing the extra, you know, extra mile that
09:33someone's gone, whether it's the flavour or the presentation, I think it's amazing.
09:38Yeah. So I'll explain what I've done here. Cause I just made some cookies while you guys
09:41are chatting away. Um, these are donut biscuits.
09:45Do they have a hole in them?
09:46No, they don't. So these are going to spread quite a lot. So I'll spread them out and I'll
09:51throw those.
09:52So you've got cinnamon in there.
09:54Cinnamon in the mix, but there's going to be some cinnamon going onto it as well.
09:58Right.
10:00I thought you'd go to Canada at the Tim Hortons, the coffee chain.
10:03They smell, they smell nice from that. Any, any biscuit smells nice.
10:06Of course it does.
10:07No, but who can resist a waft of cinnamon coming out of the oven?
10:10What you could do if you did want a hole is, well, there's still a little soft in the middle
10:14there, but you could just make a little cut in there, but then still, to me, that's still
10:21waste, you know?
10:22No, no one's wasting. I'll eat those little tiny cutouts.
10:27Well, it's not, it's not waste, but it's what it, what it is, it is it cheapens the biscuit.
10:33I'd be like, why did you take a hole out of my biscuit? You know, if I, if I was
10:35the purchaser.
10:36It looks good. I love it.
10:37Either way, I'm going to, I'm going to give both options here. And then while it's still
10:41warm and you can see that it's soft, I've just got a bit of extra cinnamon sugar.
10:45Oh, I've got my eye on that little cutout.
10:48Extra sugar, please.
10:49You know what, I take it back. What I would do is I would sell these and I'd give you
10:53the
10:53hole as a bonus because it would feel like a bonus, right, if you were getting the hole
10:57there.
10:57Or you can bag up all the holes in a bag and sell them.
11:01A bag of holes.
11:02This is a thing. Don't have holes.
11:04It's a thing. It's a thing.
11:05We're workshopping some really good ideas here.
11:08So I'll throw those on a plate and once they cool down enough so that they don't bend anymore,
11:14they will be our cinnamon donut biscuits.
11:17Yum.
11:22Now I feel like I've missed a trick with the hole. Like I should have put, I don't know,
11:27like a macadamia and a chocolate chip in there or something so it really feels like a bonus.
11:31No, I love it like that. That is the bonus.
11:33The thing is, like, do you eat the hole first or the donut first?
11:36I feel like I'm going to go with the hole first.
11:39Too many questions.
11:41I just really like the taste of cinnamon, I think.
11:43Right.
11:43You know, very good.
11:45And I'm glad we found the time to sit down, have a cup of tea and a biscuit.
11:48Mmm, it's delicious.
11:49After the break, more quickie-bickies.
12:03Welcome back to The Cook-Up, where I've invited two brilliant bakers,
12:05Helen Goh and Gareth Whitton, to make their best quickie-bickies.
12:09Gareth, what are you making?
12:10I'm making fig and cheddar biscuits.
12:12Amazing. And Helen, how about you?
12:14I'm making Lao Gan Ma cheese biscuits.
12:16Whoa!
12:25Lao Gan Ma biscuits.
12:27Yes.
12:28You have my attention.
12:29Oh, good.
12:30Well, you know, everybody loves a cheese biscuit,
12:32but I'm just wanting to give it a tiny bit more accent with the Lao Gan Ma.
12:36And everybody loves Lao Gan Ma, right?
12:38Yes.
12:38So I've got flour, cheese, parmesan, and I've got a tiny bit of sugar just to balance it,
12:43and some salt, and I'm just going to pulse to make it a little crumbly.
12:49I have this theory that sort of every generation of Western society adopts a different hot sauce.
12:58Oh, right, yeah.
12:59So it was like, you know, in the 90s, everybody loved sweet chilli sauce,
13:03and in the 80s, before that, it was like Tabasco.
13:05And then the Sriracha moment.
13:07Yeah, then Sriracha, and now everyone's like all about the Lao Gan Ma.
13:11Yeah, all about the chilli crisp.
13:12Yeah.
13:13So I've got it into a crumbly.
13:16The dry ingredients are in there, and now I want to just kind of pulse it till it's crumbly.
13:22You develop recipes together with Yotamata Lenghi.
13:25I do, yes.
13:26One of the highest-selling cookbook authors in the world, of which you are as well,
13:30because you're a co-author of those books.
13:32I am.
13:33How did that all start?
13:34Gosh, so long ago.
13:36I mean, I've been in London now 20 years.
13:38I started work for him in 2006.
13:40That was the year that I arrived in London.
13:43And just through collaborating on the cookbooks and working at the Tess kitchen,
13:47it's pretty fluid, but it's been a long time.
13:51I think you've skipped over a step there.
13:53It's like you turn up to London and like, oh, I just started working with Yotamata Lenghi.
13:56I was living close by when I moved to London, and my husband suggested,
14:01oh, there's a cute little cafe down the road.
14:03You should go and have a look.
14:04So I went in and saw this sort of Aladdin's cave of, you know, salads and capes.
14:10And that afternoon, I went back and wrote an email to him.
14:16And he responded within the hour.
14:18Wow.
14:18And I was literally talking to him on the street side.
14:22We were, the cafe was completely full.
14:25Yeah.
14:25So we had to sit on the roadside.
14:28And that was my interview, actually, the roadside interview.
14:31That was a Friday.
14:32And we got, we really hit it off.
14:34We found that we were kind of both on the same page with recipes and ideas.
14:37And he said, well, you can start on Monday.
14:39And that was, you know, 19 years ago.
14:42Amazing.
14:43Yeah.
14:43That smells fantastic, by the way.
14:44So you've got it into a dough.
14:46And then you're just adding the spring onions.
14:48The spring onions just give it a bit of a fresh, fresh little accent to it.
14:53Oh, incredible.
14:53And from there.
14:54That's come together so quickly.
14:56It's so quick.
14:57It's so quick.
14:58Yeah.
14:58And you're very good at helping me clean up.
15:00I will be your assistant.
15:02I'm actually a really messy, really messy cook.
15:04Really?
15:04Don't tell anyone, but I am.
15:05So once you have that, you're just going to roll it into a log, about 25 centimetres.
15:13Yeah.
15:13And kind of four centimetre diameter.
15:16What we're going to do for flavour and also for the look, we're going to roll it in sesame seeds.
15:23I love black and white sesame seeds.
15:26I just think they look really pretty together.
15:28I agree completely.
15:30Yes.
15:30I don't think I've ever tried black sesame seeds on their own.
15:33I find that black sesame seeds are really a bit tougher, which is why, not just for colour,
15:39but I like the black and white.
15:40I think if it's all black, it's a bit tough, you know?
15:43Yeah, okay.
15:44I just feel like they're a little bit more fibrous.
15:45That was kind of the question I was trying to get to with that.
15:48So then that just gets wrapped up in some glad wrap and put in the fridge to firm up a
15:52bit.
15:52Exactly.
15:53Amazing.
15:56Okey dokey.
15:57All right.
15:58What is happening here, Gareth?
15:59This is like shortbread.
16:01Uh-huh.
16:01No sugar.
16:02It's super savoury.
16:05It's kind of inspired by cheds, the biscuits, but I like to add the cheddar right at the
16:13last minute.
16:14So you still kind of get these streaks of cheese throughout.
16:19So when you bake it, it kind of caramelises a little and you get the nice little, sometimes
16:23you get little oozy bits and they get super crispy and crunch in the edge.
16:27How do you come up with the idea for a fig and cheddar biscuit?
16:30Well, it's like that deconstruction-reconstruction.
16:34You have a cheese board where, you know, everything's out there in front of you and you're taking a slice
16:41of this.
16:41You've got your quince paste or fig paste that you then spread on top of the biscuit and the slice
16:48of the cheese and it's already assembled for you.
16:52Obviously, there's cheese board inspiration there, but in my mind, all I could think of was my favourite way to
16:58eat sort of cheese on toast as a kid.
17:00It was cheese on toast with strawberry jam spread on it.
17:02Oh, absolutely.
17:03I love that.
17:05That's why I was getting quite excited for this.
17:07It was like, oh, this is kind of a fancy version of that.
17:09So you just blended some figs there.
17:11So the fig jam itself, I like to keep a little bit of texture.
17:15Again, it's the same with the cheddar in the cheddar biscuits.
17:19Having a little piece of that fruit you can bite into, but all the pureed fig in here is obviously
17:26going to take on that sugar
17:27and then become almost like a pat de foie.
17:30It's going to stop a little before there so it's a bit more spreadable.
17:32That smells fantastic.
17:33So I'm going to bring that up to temperature and once that does come to the boil,
17:36then I've got a little bit of pectin jaunt, so yellow pectin and some sugar.
17:42So we mix that together so it doesn't clump up and disperses nice and evenly through the mixture
17:47and then that's going to then allow the jam to sort of set up a little stiffer
17:52so it's not oozing and running off our biscuit later on.
17:55Fantastic.
17:55Yeah.
17:55And so what's happening with this guy?
17:57So here I've got a little bit of milk that I'm going to be bringing up to temperature
18:01and then I'm going to turn that into a cheddar custard.
18:04So I've got cheddar coming in from all angles.
18:07I've got the cheddar obviously in the biscuit.
18:10We're going to grate some cheddar over the top of it as well,
18:12but this is a really nice creamy cheese custard that we're going to pop over the top.
18:17I can't believe how good that smells.
18:18Like literally you just blended figs and put on some heat.
18:21That smells amazing.
18:22Oh, I know.
18:22It's enchanting, right?
18:23So this custard is pretty straightforward creme patissiere.
18:29Obviously we've forgotten the sugar in this one.
18:31So once it comes up to temper, we're just going to temper our yolks slightly just so they don't scramble
18:37when we add them back to the pan.
18:38A sugar-free anglaise.
18:40Yeah.
18:40Yeah, great.
18:42And then back into the saucepan and keep on whisking as this one comes up.
18:46So a couple of things on the go here at once, but you know.
18:49I'll leave you to it, but this is getting very exciting for me.
18:54Helen.
18:55The moment unveiling.
18:57Okay, firmed a little bit in the fridge.
18:58Yeah.
18:59Oh, quite a lot actually.
18:59Like that's now, you know.
19:00Well, you can leave it in the fridge for up to two days.
19:03Okay.
19:04So you can do it after two hours or two days.
19:08Yeah.
19:09And now I'm just going to cut them into coins about a centimetre thick.
19:13Fabulous.
19:14So the Ottolenghi test kitchen.
19:16Yes.
19:16Is a notoriously fastidious one when it comes to removing variables in a recipe.
19:23And I've had conversations with Yotam about this and it's almost crazy to me the level that you guys go
19:29to.
19:30So, like when I write a recipe, I might put it on a lined baking tray.
19:34Yeah.
19:34But when you write a recipe, it's like the baking tray has to be this dimension.
19:38Oh, it's not quite so bad, but it's a bit like that.
19:42But I think, you know, it's almost sort of trial by committee.
19:46There's so many people there.
19:47Everybody's giving their two bobs worth.
19:49So a lot of different ideas kind of swimming around.
19:52And we want to make a recipe foolproof.
19:54So you want to give as much detail as you can, but not overwhelm them.
19:58Yeah, right.
19:59So finding that balance, as you know, right?
20:01Yes.
20:01You want to give, you want to be helpful, but you don't want to overwhelm people.
20:06Well, these look fantastic.
20:07So they get baked off in the oven and I will then eat them.
20:10You will.
20:14Gareth, our cheddar shortbreads?
20:17Yes.
20:17So they've come out of the oven and whilst they're still warm, I've cut them into these nice clean little
20:26rectangles.
20:26And then I've got this beautiful fig jam.
20:28I've loved how the pinkness of the skin.
20:32Well, I didn't realise this, you know, it's deepened in colour so much, almost like quince in some ways.
20:37It's changed colour in that kind of way.
20:40Really nice colour.
20:41And obviously with that acidity as well, you're getting a really good bit of sweet-sour balance underneath this, yeah,
20:47quite savoury cheesy biscuit.
20:49So then the cheese custard.
20:52Yes.
20:53So this one, we've allowed it to set in the fridge so it's quite firmed up.
20:57Yeah, that must be a challenge, you know.
20:59Like a normal anglaise is going to, whoa, a normal anglaise.
21:06A little runny.
21:07I just started drooling a little bit.
21:09But like, you know, getting that texture right must be really important because obviously the cheese is going to harden
21:14up as well.
21:15You kind of.
21:16Having it nice and firm in the fridge is instrumental.
21:19But like when it does temper and it's already held its shape, the cornstarch that's in there is going to
21:24allow it to sort of keep it in that, with that volume.
21:28So...
21:29Ooh, amazing.
21:30When we return, I'll be making quick work of these quickie-bickies and it's time for a game of the
21:35cook-up's ultimate cream assortment.
21:37Save, swap, scrap.
21:50Welcome back to a night of quickie-bickies on the cook-up.
21:52Best-selling author Helen Goh and dessert master Gareth Whitton are whipping up some winners.
21:57Gareth, how's it looking?
21:58Almost there.
21:59Amazing.
22:00And Helen, these look fantastic.
22:02These are ready.
22:03Moment of truth.
22:04Yeah.
22:05They're going to be so savoury.
22:06They are very savoury.
22:07It's quite rich and just perfect for if you're having people for drinks.
22:12Cannot wait to try.
22:15These look fantastic.
22:18It looks so sweet.
22:21But it is going to be quite savoury, I can tell.
22:25Big and cheddar biscuits and Lao Gan Ma cheese biscuits.
22:35This actually does slightly resemble cheese and strawberry jam on toast, which I'm very into.
22:42It really does.
22:43Gosh, the flavours are amazing.
22:45Also the genius of her savoury creme patte.
22:49I love this.
22:50It's like a rich, just a richer bechamel, a rich cheese sauce.
22:55All right, Helen.
22:56Lao Gan Ma.
22:57Lao Gan Ma.
22:59The old godmother.
23:02She's a billionaire now.
23:04I'm sure she's a billionaire now.
23:07And good for her.
23:08There's a lot of people that would like this biscuit, can I say?
23:11It's quite addictive, isn't it?
23:12Yeah.
23:12Until you've eaten six and you think, oh, I wish I'd stopped it too.
23:16Speaking of sweet biscuits, we're going to play a game.
23:20Save, scrap, swap.
23:22Oh, yeah.
23:23Goody.
23:23So in this pack, we have some other favourites.
23:29I think most people will recognise them.
23:31Helen, which would you save out of the orange cream, Monte Carlo, Delta cream, Kingston or the shortbread cream?
23:38No brainer.
23:39Monte Carlo.
23:41And Yara, what would you save?
23:42I'm saving the Monte Carlos as well.
23:44It's a strong favourite.
23:46It's just texturally so good.
23:48Yeah.
23:48Absolutely.
23:49All right, then I'm going to make things slightly more difficult.
23:52Scrapping, what would you scrap if you had to?
23:55Orange cream for me.
23:57It just tastes of detergent.
23:58Can I say that?
23:59Can I say that?
24:00You can say that.
24:01So we'll get rid of those.
24:03And what would you like to put in its place?
24:06Melting moment.
24:07The name says it all.
24:08Yeah.
24:09Okay.
24:10I think we're trying to come up here with the ultimate assortment.
24:14This is great.
24:15And Gareth, what would you scrap?
24:19Well, I'm going to make it controversial here.
24:21I'm going to get rid of the Delta.
24:22That's this one.
24:24And what are we going to put in their place for the swap?
24:27Well, the scotch finger.
24:29Yeah.
24:29I'm a big scotch finger fan.
24:31The scotch finger is for sharing, right?
24:33We're going to lie those ones down there.
24:36Right.
24:36See, now in my turn.
24:38Oh, yes.
24:39I don't really want to get rid of anything that's left,
24:41but luckily there's two compartments for the shortbread cream.
24:45So I'm just going to lose half the shortbread creams
24:47and replace those with Anzac biscuits.
24:49That is so diplomatic.
24:50I'm an...
24:52I'm just trying to be nice here.
24:54I'm just trying to make friends.
24:55I think we've improved the packet.
24:57Definitely.
24:58Yeah.
24:58Do you think Arnott's might listen to us?
25:01Give me a call.
25:03Hello, Garrett.
25:04Thank you so much for joining me.
25:05This has actually been really great.
25:06It's been fantastic.
25:07Thank you so much, Adam.
25:08Quick-bicky pros, they're obviously fast to make.
25:11Quick-bicky cons, they disappear far too quickly.
25:14Quick-bicky advice, make every recipe twice.
25:17If you want more of The Cook Up and more delicious food ideas,
25:19follow SBS Food on Insta, TikTok, Facebook and YouTube.
25:22We're everywhere.
25:23I'm Adam Liao.
25:23Thanks for watching The Cook Up.
25:24More biscuits.
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