 Hello, hello, we're live, we're live at, oh, episode six, episode six of The Edmunds Baking. I know you guys are all here for my special guest. It's going to be good, come on down, Shantel is here, Shantel is here, this is so fun, this is so fun. So I just introduced her to my baking show explaining that we are the first collaborative baking show of all time where I am cooking things from your guys' cookbook and I've never made it before. So should we tell them what we're making today? Yeah, today we are making the famous per your guys' request ginger crunch. Tada. Yeah, so let me show you. I'll show you Vanna White. Oh, yes, could you please be my Vanna White fan? I'm her sous chef today, by the way. Yes, here, so here's the Edmunds cookbook, if you're new to the show channel, whatever. And if you don't know Shantel, her and her family have their own YouTube channel called Growing Up Without Borders, so go check it out, I should put that in there. Hi guys, nice to see you. Hey. So, and the reason why we are growing up without borders, because now I am growing old with older without borders. Older, we are not old. We are not old, I do not accept that. No, it's just an age, age is just a number. Age is just a number. No, even though I don't like growing up without borders, because we've traveled around the world, so we've brought them to 118 countries and so they're growing up without, you know, cultural borders and language borders and all those fair, you've grown up without borders too. I mean, you still continue to grow even as an adult, hopefully. If you're not, then let's not be friends. Yeah, every day, every day we grow. Sure. And so everybody's growing up without borders. So we'll check them out. I will put the link in the description. Awesome. They're not there yet. And if you guys are watching from other countries, let us know because this is a true Kiwi experience. Yeah, we're doing here today. Yeah, so if you don't know that Edmunds Cookbook is like the cookbook that everybody has used for generations. Well, what I heard is that people get this when they're married. Like this is the gift. Yeah, no, not necessarily this book, but like the beautiful Edmunds book. So in every Kiwi household is the Edmunds Cookbook. Excuse me, this is the book that you get. There isn't a better one. Isn't there a hardcovered book? Is there a hardcovered one? I've seen in homes like a proper thing. Oh, have you? Yeah, like, you know, like you can display it. Yeah, then you can display. Oh, I haven't seen those. I've only seen these. OK, well, then she's right. She's seen them. California, USA, so you guys don't have Edmunds over there. So yeah, so they're learning too. We're all learning together. So what we do is I'm going to go through and make it for you guys. And then you just tell me if I'm doing something wrong, if I have any, so let's all use our nice voice and say, hey, you know, I have a suggestion. So Kiwi living in California. Oh, you're a Kiwi living in California. So do you miss it? So share where you're joining us from, definitely on there. And then any questions that you have as you go along, we're happy to help. So let's get started today and get this in the oven. So this, I have a, look at this. I got one of these. Isn't that cool where that bottom comes out? So this is what we're going to put it in. It's called Ginger Crunch. It's a, I'm just going to read the Edmunds description of it. It's a classic recipe for crisp, crunchy slice. Now a slice in New Zealand is the same as what we call like a bar, like a, you know, cookie bar or they don't, we don't have the word slice in America. I would think a slice is like a slice of cake. Right. But they call, they call slices, like, you know, like if you'd make lemon bars or cookie bars, they calling that a slice. Oh, I didn't know that's what I knew. That's Chantel's learning on the show. I'm learning Kiwi lingo. You can double the icing if you want a thicker layer. Oh, didn't consider that. We are not doubling the icing. So what I have here is I have 125 grams of butter that I have been softening. And then in the other bowl, we have a half a cup of sugar, one and a half cups of flour, a half a teaspoon of baking powder, and then a teaspoon of ground ginger. So because this is a very professional cooking show, what I do is I talk to you and then I'm just going to move the computer down and show you me doing it. So here we go, going down. Okay, so I can still talk. You can hear me, but we just kind of put the butter in. So it says that you should use like a food processor, but I don't got one. I love food processors. It's just, it feels to me like one of those things I can eliminate out of my kitchen, you know, like there's so many- Oh, I think when you have them, they're good to have though. I think you would find- Do you use yours a lot? Well, we're never home. But if I'm in someone's home that has one, yes. Oh, okay. So guys, send me one. Oh, there you go. Send me one and I'll use it. So I don't need to keep using my fingers. I did thoroughly wash my hands before I did this show, but I guess you just have to believe me since I didn't do it. I believe you. Okay. I saw you. Yeah, she saw me. She get a test to it. So yeah, so we're just making this and we're going to make it into a base and put it in the pan. Ooh, this is just- This is just- It is very- It's deep. You guys, are you satisfied with that? You know how they say gardening is good to go and clean the earth and like- Yeah, no, this does feel really nice. So maybe I don't need the food. You know, but like it would make it a little bit quicker. I feel like I just don't want another thing to clean as well. Like if I could just do it all in the same bowl, let's do that. Okay, so it's mixed pretty well, probably not perfectly, but we want to get this in the oven. So I have greased this pan and you guys getting mad at me as you can tell that that's not perfect. Okay. I am happy for you to provide feedback on what I could do better or little baking tips. I think every single show, I have learned something. Okay, I feel like this needs to be a little bit more. A little bit more. A little bit more. Is it looking good for you guys? This is taking- It's just taking me a long time and so I'm getting- There we go. This is much better, much better. So you can even just mix it all right up in the pan. Skip the bowl. Skip the bowl, just put it all in the pan and do this. I'm telling you, this is a show to make your life easier. Okay, that looks a lot better. Okay, it's thoroughly mixed. There's no just loose powder anymore. Okay, so then you guys know how to do this. You just tap it down. I have learned on every show a helpful baking tip. And so I highly encourage you to tell me. And we like to learn. I'm a teacher by trade. So we like to walk away on every show with a little lesson that we all learn, right? We all can take home. We all can take home because we are lifetime learners. It isn't just when we're- Okay, so we have someone asking. A Kiwi Jack-Gartner. Oh, cool. Did you grease the dish first? Yes, I did, I did, I did. Don't worry, don't worry. I am a semi-pro. I am, I am more than amateur. Okay, so how does that look? Does that look good? Fantastic. Chantel, you wanna put that in the oven? I will, I'll even do this for you. Oh, look at this. See, I am her Santa White. She needs to stay because I'm always lucky. If I must, what do you call a sous chef when it's baking? Is there a name for that? Yeah, what is the name for that? I'm your sous baker, Steph. All right, Indy, I'm gonna go. In the oven, it says 20 to 25 minutes. So this is our time to talk and let's talk for a little bit and then we'll make the ginger topping. So the second half, let me just tell you what it is. Is we are making like an icing. So it's 55 grams of butter, some golden syrup, some ginger, and then some icing sugar. So we're supposed to pour it hot right on there. So maybe we'll wait 10 minutes and do that and then do that. Yeah, because it has to be hot. Yeah, yeah, yeah. So, but my, as you guys know, if you've watched the show before, my oven is hot, so I don't generally need, oh, did we put a timer on? No. Because, you know, I'm talking, so I'm not gonna remember. Okay, cool, timer's on. And we also use my super sniffer to know if something's done because I have a crappy oven and sometimes the timer goes off and other times it doesn't. Randomly doesn't go off. And then randomly goes off at midnight. So it's a pleasure. Oh no, I have another bottle. Literally randomly goes off in the middle of the night and I have to calm down and turn it off. God forbid my kids would get up. Okay, all right, so now we can take questions. If you have questions for Chantel or me, then we can tell you about a couple of things that are going on with us. I also have a question for you guys watching though. Is it true? Like, does everybody utilize this book on a regular basis or is this something that kind of everyone grew out of? Like, is this old school New Zealand or is this still to be accurate where everyone cooks with Edmunds? Great question, great question. Let us know. Everybody does. You got a new strainer yet? I know. No, Roger. Why? What, this? Yes, I think so I need to get a new strainer. You think I got time for any of that, Roger, just send me a strainer, Roger. Look at that. Oh. Shut the fuck up. Oh. But that's okay because the way we pulled it is like this on an angle. Yeah, so it actually doesn't matter. Don't matter. It just matters when you're washing your hands and you get these like. No, no, yeah, I have cut myself. Oh yeah, I do need a new one. Okay, yes, it's still very valid, this book. Is it? So the reason why I started doing this show is because. Yeah, why did you start doing this? Because this is what happened. I bought, everybody always asked me on my social channels, have you made this? Look at the Edmunds, look at the Edmunds. And people know the page. They know the page of the version of the Edmunds that they had that their mother used and they talk about how their pages are all worn and dirty and stained. You could tell I haven't used this much. And so I've had this for a while and I just picked it up one day and I was like, actually I have never made any of this. And I don't really know. And then that's kind of popped my idea. Like why don't I use my community which is mostly New Zealanders and Australians. So that's why we did it. It was just an idea that I had that I put into action. That's so crazy. Is that the lesson for today? If you have an idea. I have with Baker in the house who would love to go through this. So I have like three other versions that you can have. Whoa, really? Yeah. Because I just got them at op shops and she can have them. Because they're all, you know, they're the same but then they like kind of update the recipes or change some of the colors. I really think that Edmunds needs to sponsor this show but you know, I've reached out multiple times and I've heard nothing about that. Any connections to Edmunds? I was like, oh, there's like a flash. Okay, so a couple of updates on us. If you guys don't have any questions I'm not seeing any come through. So why don't you tell them a little bit about like how many countries you've been to and how many more you have? Yeah, yeah. Oh, okay, well I can tell you because if you guys don't know us from anywhere. Yeah. We're a traveling family and so we came to New Zealand in March 2020 and we got happily stuck here because of COVID. So we were here during the whole pandemic. We saw the whole country. We explored like everything literally from Caprianga all the way down to Stewart Island. Then in April, 2022, we decided to head back out into the big wide world of travel again and last year we went to 30 new countries. So it brought us over the top of the hundred. 30? Yeah, we hit 30 countries last night. Last night, last year. But that wasn't even that many months that you were gone. No. Like we went wild. So we went through the Pacific a little bit. Then we were in Central Asia. We did all the stands, like Tajikistan, Uzbekistan. They checked out the stands, everyone. Checked out the stands. And we went everywhere. We were like so many places. All of the Caribbean pretty much. And then now we're back in New Zealand. So that's kind of our yearly update. And here's the point guys. Here's the point. She's been to a hundred countries and the family wants to live here. So like I haven't seen everywhere. I can tell if this place is pretty great. Yeah, it's good. But like, you know, that's another thing. Yeah, well you got like so many things going. I know a lot of times you compare, oh this or that or you complain about your country or you complain about politics or this or that. Not complain. Complain's not the right word. But you kind of like, oh, but this or that. But the reality is this is really good here. Like really good. Yeah. There's no perfect place. Of course. But this is pretty great. Yeah. Chloe, you want to come say hello? You got Chloe in the house too. Chloe is her youngest daughter. This is Chloe. But also the tallest. Wait, tell you see how tall she is. Hi. And Chloe does a lot of the cooking in the house. Yeah. And then my other daughter, Aunca Lake does a lot of the baking. So we've got a baker and a chef. Oh really, so she'll be cooking tonight everyone. Yep. You've seen it. You heard it here first live on YouTube. Chloe's cooking. Oh, Roger says, oh, isn't Costco crazy up here? Oh, and then I heard it in a second store. There's a store in Wellington, a Costco in Wellington. They're opening one in Wellington Christ Church. That's why everybody's telling me, but I'll believe it when I see it because New Zealand moves slow. So like, what does that mean? Costco in 2030, you know? Do people really buy in bulk here? Like they do in the US? No, so when I went to Costco, like one of my comments on my video that you clearly didn't watch, sorry, was just like, was like there's nothing in the carts. I walked in, I'm like, nobody's in it. Cause in the US it's like huge, you know, everybody's stocking up. But now I figured out after I walked through as to why, like you can get a huge thing of blueberries, but it's still $30. You know, like a thing of peanut butter is still $30. Unless you have a big massive family. Like you just can't, yeah, like it's unaffordable, I would say. Like the Skippy's peanut butter in the US was like $7.99, but here it's $30. So you can't, it's not, I mean, obviously there's the exchange rate, but still it's still more. I do the calculations all the time in my head. So, Bob, oh yeah, we're back. We're back in New Zealand. That's because we're posting, we're behind schedule. So we're posting India right now, but we've been in New Zealand since January 1st. January 1st. This is our 4th month here. Yeah. When we're just living life, like when we're in work mode, we just work all day. We're just literally like Tara and I went to a meeting this morning and then I'm working all day and she's working all day and that's just what we do. It's just what we do. And it's just nice to have somebody else around that's kind of in the same world. In the same world. Yeah, the same world. It's so much fun. Okay, so Chantel's gonna have to move on to the icing. All right. Here we go. Yeah, so the icing is, so what she's gonna do over here as you can see, she has, there's 55 grams of butter, a tablespoon of golden syrup, two teaspoons of ginger and some icing sugar. Just let me know if you need help. Yeah, I'm good. Oh, you probably need, you have a stirrer thing? No, I don't have a stirrer thing. Everything's broken. Roger, I need a whisk as well. So, okay. What was I gonna say? Are you nervous? Oh yeah, all the girls are back. You guys help me to do that. Yeah, okay. So I was teaching her some dancing because everybody likes the dancing that happens while it's cooking. All these drums. Yes. Give it a bit. Too much fun. So if you guys are local, I have a dance for fitness and fun class coming up in April. You don't wanna miss it, you guys. You're not gonna miss it. I think some of it. We're gonna do chip-chop dances. We're gonna do, we're gonna do some line dances with Ed Sheeran. We're gonna do, I think I heard you can do Indian maybe. Okay, I don't know because Indian dances are very serious and I'm not sure that I'm gonna do it right. I know, you do the Zumba Indian version. The Zumba Indian version, I don't know. So if you're local, which most of you probably aren't, you can go to that. Also, I wanted to say that most of you probably don't know that on my website kiwiamericans.com you can get my, so if you are in New Zealand and wanna make American food, I have an American cookbook using New Zealand ingredients and how to make it because it was pretty hard for me to adapt and to make American food. Famous recipes that you guys all wanna know, like the biscuits and gravy and the American chocolate chip cookies and the way that we do pancakes. Oh, so you're gonna have to get my cookbook, Chantel. And it's just a digital download. You can just have it on your phone. You wanna make something, it's cool. It's only $8. I'll put the link in the description for that as well. But yeah, that's fine. So if you're in New Zealand, get that. Yeah, so we're making, so if you don't, we're making ginger crunch, the base is cooking and then, here, I gotta get something. I gotta get something to put it on. I don't know what this thing is like fitting here. Why are you putting all this sugar in here? Like the whole thing? Well, Chantel, we didn't actually double it. So yeah. Okay, it's like a lot. Have you not made frosting? Frosting is 90% sugar. All right, no, yeah, I actually like this all night baking. Oh, so, okay, are you sifting it through it? Is that not what I'm supposed to do? Oh yeah, no, that's right. Oh, it just looked like you were dumping it right back. Oh no, I didn't do that. I didn't know how to do it. Again, so, you know, I've never made this. She's never made this. This is all new to us. I do wanna try to make Anzac biscuits because they've never turned out. Every time I've made it, what am I doing wrong that they're not turning out? Maybe tell me now so that I prepare the right stuff and we can make it next week or whatever. So let me know also what else you want me to make because I'm happy to do that. And please, please, please join my online community. It's free. I'll put the link in the description as well or if you just go on my website, it just pops up. I'm trying to like put everybody from all my social media in one place so we can communicate, get to know each other better, share stuff. So hello from Nepal. Lovely to have you. Yeah, we're making ginger crunch today. So yeah, I have a lovely assistant so I don't really have to do anything. That's great. This is how this should run. I mean, we should have our own, someday Edmonds will sponsor this so that's, we're good to do that. Okay, cool. One day, one day. So what does it look like? It's looking really good. You guys want to see the consistency. That's exactly right. Have you not had ginger crunch like in the? No, never. Ginger crunch. Yeah, and every bakery has a ginger crunch slice. A slice is a bar. No, I've never had it. Okay. I've only had the cookies. Yeah, that just doesn't look like enough. It's not gonna be that thick. I see why they said to double it. Should I put more? Should I do that? No, no, we'll just leave it because I don't know. It'll be thin. It'll be thin. Well, it probably doesn't need to be that thick. Oh yeah, this is looking good. It's almost done in a minute. So yeah, and then we just pour that on and you let it cool and it smells good. Yeah, I got all fresh ingredients. So that makes a difference when you're baking guys and when you're cooking, let's be real. So what is your favorite Edmonds item? Like what is your favorite thing? So I've been taking advice. Somebody wrote me an email. I think it was an email to make, we'll see now that I'm on the spot. I'm not gonna remember it. The craziest thing I'm like, I'm not making that. That sounds like so hard. It sounded like as hard as like a souffle. Can you imagine me making all and all the mistakes I make on a live video? That's why I'm picking Edmonds because then it's easy. It's easy. Yeah, everything is not too many ingredients because we don't really have a lot of time for it to cook forever. So you're making it now. Okay, welcome, longanui. Yes, I agree. Yeah, I'm good. Did you answer the question? Are the girls back? The girls are back, yep. Yeah, I'm making it now. Yeah, so. It's almost ready. Ooh, that looks so good, Chantel. She's amazing, guys. I know what I'm doing. She knows what she's doing even though she doesn't bake. Wow, that's not true. I just have kind of given it up. I've kind of outsourced it. Well, of course. If someone else is gonna do it, I wouldn't do it. I wouldn't do it every once in a while when you felt like it. My favorite was Sultana cookies or Sultana loaf. What is that? Did you make it? Did she make it? You mean like oatmeal raisin? Well, what's Sultana cookies? Oh, Sultana is a raisin. So it'd be like raisin bread or like, right? Out of here. Out of the oven's cookie. Okay, okay, let me see, let me see, let me see. I got it. I'm like really fast at finding things now. I have my kids try to pick things out they would want me to make, you know? Cause they're all like, why are you making this, you know? Cause they're, we're just not used to it. So people don't love it. Really? Yeah. My daughter made me, what are they called again? Those cookies in France. One of those famous cookies that you see in France, macarons, macarons, they make at home. Let's say you say in French, I know the French word. And no, we didn't, we didn't eat them. She made literally like, let's say 30 or 40 of them. And I think Julia had like two or three. I have like one. And, and, and then Tara last night said, you should have put them on Facebook marketplace, but we literally had them in the fridge for the longest time. And I just threw them all out in the garbage cause we were leaving often. So. You mean like yesterday you threw them out? Oh my God, just. And like you didn't just think to bring it? Well it was, they were in the fridge for too long. If I would have froze them, but I didn't think. I thought the whole family would like them, but no one really likes them. And they're not an easy thing to make. And they look really good, but she aced it. She did such a good job. So yeah, sometimes like golden raisins. Oh, actually like a loaf of raisin bread would be actually really yummy, especially like at Christmas with some really good butter on it, you know? Kiwi butter. Okay, we're gonna go three more minutes, three more minutes, cause I've only put it in for, how long did I put it in for? 15 minutes. Starting to smell good. Yes, the super sniffer is going off, but it's not quite right. I'm just gonna make it a little bit brown cause it says to make it a little bit. So I found the Sultana biscuits. So it's basically, it's just their basic refrigerator biscuits and then you just add Sultanas, which, okay, Sultanas is the same as raisins. She's saying they're golden raisins. They're golden raisins, thank you, thank you. That's what my grandmother always used, the golden raisins. Kiwi lady, I grew up with Edmunds cookbook and was 65, still used every time. Wow, that's fantastic. Try the Sultana biscuits. They're family favorite. The Sultana means, that means health in French. Sultana biscuits. What does she mean to say? Or do you mean to say something else? Sultana, I mean, is it just like, I don't know. It sounds healthy if it's a healthy biscuit. Let me see. How'd she say it? S-A-N-T-E. I'm gonna have to like start going through this, look. Yeah, you can have one of mine. I have a couple of, this is the, this is I think the 2016 version. So that's probably not even the most updated one, Edmunds, that I have, but okay. She's not hilarious. I love coming to spend time with Tara because she's so fun and entertaining. Love is sweet bread. Yeah, we have a good time. We have a good time. We do. We're like, where did you grow up? Was it Canada? I grew up in Canada. Okay, so we're North Americans. Yeah. You know, I mean. What does that say? What does that mean? Oh no. Well, sometimes it's just nice. You know, the difference between a Canadian and American is usually like, this is what it sounds like. Okay, fine. If I bump into her, I'd be like, oh, I'm so sorry. And she'd be like, dude, what's your problem? Oh my gosh, that's so true. Canadians are the same. Oh my gosh, that's so true. And she'll say sorry to everything. Sorry, sorry, oh sorry. I'd be like, what the heck? Yeah, and I'd be like, oh, sorry. So that's the difference between Canadians and Americans. You should see me driving. What are you doing? There's the level of intensity in the voice. So the Canadians talk here and the Americans talk here. And she said she's learned to tone it down since she's been in New Zealand. Yes, but not in the show. So not during the show. Now the problem is we lived in Florida for a few years with my girls, my girls. And Chloe was five when we left and we went to Europe. And she was so loud. And everyone was shushing her, like literally telling her to be quiet. She was like this loud American kid, like la, la, and like singing. And you don't do that in Europe. Yeah, she's not loud anymore. No, she's not loud. She's toned it down. So anyway. That's so true. Oh my gosh, that's such a good thing to talk about. Difference is treated. Okay. So can I just say what she does all the time that I really, I really... What do I do? What do I do? I think that's so Canadian is like... Eight? Do I say eight? Yes, you say eight. And like, so for an American to hear eight, that's normally like a hick or a hillbilly would say that. So she's like, what do you think eight? And I'm like, oh my gosh, I have my Canada. Canada, Canada. That's what I'm thinking in my head. Like strange brew. Yeah, Canada would be like... Take off your clothes and drink. Strange brew. That's what they say, eight. I mean like the Canadian... That you would say it in Minnesota and maybe in like the Northern States. Yeah, you would say it in Minnesota. That's true. But yeah, pretty funny. Just like you guys say, what do they say here? Oh, they say, I reckon, which also sounds like a hillbilly to me and I will never say it. Really? Oh, I reckon this. My kids say it and it's like it hurts me. It hurts me. Yes, the Southern states. No, but what do they say here? No, there's something like... Oh, well they say sweet as, but what's like a... Is there not something... Like bro and chirp and like... And yeah, nah, yeah. And, you know, the list goes on. This is just off the top of my head. But yeah, so yeah, American... Suntie cookies are chocolate chip. Bikis. Yes. What? This is what they call biscuits at home. I don't know. Like you guys, one of the funniest things to me was just your advertising. Like you guys use words like chippies and lollies and bikis and brekkie. And then you actually put it in billboard instead of advertising and I go hysterical. Like who puts like... Well, they say maccas for McDonald's. Maccas instead of McDonald's. So they're like, where? Where are we meeting maccas? No idea what they were talking about. I didn't know fizzy drink was soda. I thought it was its own drink. Oh, really? Two years. But now I'm the one saying maccas. So if we're out like, oh, let's go to maccas, have some ice cream. No, we're starting to sound cute yourselves. Oh my gosh. I know, I'm totally turning... I've never heard of bikis though. Because when I'm around Americans that are loud, it's really invisible to me. Okay, here we go. It's coming. It's probably in the Edmonds under... Okay, so we should do this. Yep. Okay, so hold on, hold on. Look at how perfect this is. Look at this perfect tonage. Tonage? Just be... Is that a baking? Wait, wait, we have a professional baker on here. So be careful. Be careful. Choose your words wisely. Okay, so then we're just going to pour this on top and I probably would have just done a double layer of this, but just because when you get it in the... The bakery, it's really thick on top. Look at that. Really is it? Yes, it's like that thick on the whole thing. Well, but all it needs to be is... Do you want me to do this? Yeah, go ahead. Okay. I don't know. Hold on. I understand why you're doing it like that, but okay. Like, let's just move it around. It looks good to me. Look at this. It's just not that thick on there. So yeah, what do you guys do? Do you guys normally do the two layers? Yeah, barely cover it. I think you should. It'd be really sweet, but... Yeah, so now I'm feeling like I'm not going to get it in the restaurants because now I know how much sugar and butter is in it. I made these cookies last week. What did I make? Was it the yo-yo cookies? No, no, no. It was the... What was it? What did I make last week, you guys? You don't know? Oh, it was the hokey pokey biscuits. Hokey? Just because of the name, we had to make it. Oh, right. You did the hokey pokey. And let me tell you, my family was like, these are amazing. I can't really describe the flavor that's undescribable because I can't stop playing with this. I'm going to stop. Well, this is why they only give you a sliver. What did you call it? And then they give you a small slice. Yeah, they give you like a small... Oh, a slice. They call it a slice. Well, yeah, the whole thing is called a slice. Here we go. What do you guys think? What do you think? Is this right? Is this good? It looks great to me. Maybe you're not supposed to have it that thick. Like maybe it's supposed to be just like a little layer. Oh, yeah. That's good. Yeah, then just let it cool. And we are good to go. Ginger slice! We made it! I think the best part was like that. That was really... Yeah, now look at it. Look at how it's like filling in the holes. And it's already like thickening a little bit. Oh, oh, what's that? That's your timer? My time? Ooh, that smells really nice. Like you guys, like I didn't bake ever with ginger unless I made pumpkin pie. And so this ginger and everything, the ginger notch, the ginger slice, I've just always wanted to try it. It's taking me seven years to do it. Oh, well. So Kiwi Levy said where to find it. And then she sometimes substitutes the chocolate for me. Yes, they say the ginger slice is looking good. Milo, Milo. What's Milo? Are you being serious? Yeah. Okay, Shantel needs to be on the show. Okay, fair enough, she hasn't been here that long. So Milo is a very famous drink here that's like... Yeah, like I say... Yeah, it's the same as like hot cocoa, but it tastes different. It's like, I think it's a healthier form of hot cocoa, right? Correct me if I'm wrong. Have you had that before initially? I do not like it. My kids won't eat it. They're like oval montine or something like that. Yeah, it's like oval or like the oval team. Remember oval team from the US? It's more like that. It's like malt, isn't it? Like tell me, I don't really know. I know what it is. Yeah, you know what it is. I know what it is. I just didn't know. But it's like the drink that, like people will drink this every day, drink this when it's cold. Really? You know, like instead of hot chocolate. It's like, so... It has whey in it or whatever. Yeah, so I don't know what's in it. So when me and Jude liked it, road patrol, they would go and it was cold. They'd come in and have Milo. Like it's just like the drink for people that aren't going to drink coffee or two. You put it into biscuits. That's interesting. Oh really? Is that what it says? It's a chocolate with Milo. Oh, oh that is interesting. So everybody's saying that this recipe book is like the basic one. And so that's good to know. So I would love to know your variations on some of the things that we're making. So the first week, and I'm going to shoot myself we're just starting the sentence. I made Afghan biscuits. Then I made cheese scones. Did you see how I said that? And then I made yo-yos. And then I made, oh I made a cake. What did I make? A sponge cake. And then I made the hokey pokey and now ginger slice. Nice. And Jenna's saying it's looking good. Thank you. Thank you. Chocolate Milo. Milo is a chocolate strawberry drink. That's why I thought I had Milo in it. They're like, do these ladies know anything about this place? Oh. You're going to have to try it. We'll have to try it. Anyway, thanks for joining us. So glad to have Chantelle on the show today. And we will see you guys next week. See you guys.