Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

For those of you who don’t know, ChefSteps is now part of the Breville family. And if you didn’t know, Breville is an Australian company. I have already learned so much about Aussie food and culture. <a href="https://www.timtamusa.com/">Tim Tam biscuits</a>, <a href="https://vegemite.com.au/">vegemite toast</a>, flat whites, <a href="https://en.wikipedia.org/wiki/Fairy_bread">fairy bread</a>, sausage rolls, and Anzac biscuits. I love <a href="https://en.wikipedia.org/wiki/Anzac_biscuit">the history of these biscuits</a> too, the name Anzac is really A.N.Z.A.C. (Australian and New Zealand Army Corps). But I have to be honest about most of the Anzac biscuits I’ve tried—they were pretty bland and stale with nothing really special to them. BUT they are all butter, oats, and coconut—so how could they not be epic? You know the drill, it’s just technique and consistency. So, I took an Aussie’s family recipe and retooled it for ChefSteps.Enjoy;)

Anzac Biscuits