2024
My first encounter with a SAO biscuit was soon after arriving in Australia in the early 1960’s. I had never seen or eaten a biscuit like it. A bubbled surface, colour gradation from white to caramel, lighter than air, almost insubstantial. I bit into it and flakes flew everywhere, mostly down my shirt front. The taste? Floury but in a pleasant way. Umami.
While I have been writing lately about Australian foods that have been little written about the Sao was not at the fore. But biting into one recently set me wondering about its origins and how it has been used in Australian recipes.
