A judge will forgo breakfast in anticipation of a large number of entries for an annual Anzac biscuit baking competition in Levin.
The Levin RSA competition was predicting a high number of entries for its Anzac biscuit baking competition as it celebrates 100 years this weekend.
Judge Jenny Burnell said she would go without her favourite cereal - Special K - the morning of the competition, with tasting due to kick off in the early afternoon.
"You don't eat all the biscuit, of course. You break it first to see if it's nice and crispy, and then have a nibble, and then we might discuss each biscuit before making notes," she said.
So. Is it crisp and crunchy? Or soft and chewy? What made a good Anzac biscuit?