Biscuits from the Barossa
I was so excited about the books yesterday that I forgot your recipes! I’m gadding about in about fifteen minutes, so I only have a very limited time, just to add insult to injury. I’ll do you a post tomorrow with more recipes from The Barossa Cookery Book, to make up.
Let’s start with Ginger Nuts (one of my favourite biscuits) from Miss J M Bartsch, Angaston
Ginger Nuts
1 lb, 2 oz flour
1/2 lb butter
1/2 lb sugar
3/4 lb treacle
1 oz ground ginger
Mix ingredients into a stiff dough. Roll out. Cut into small biscuits. Bake in a moderate oven.
And for the second recipe? How about a classic Australian biscuit, most suitable from this classic Aussie cookbook.
ANZAC Biscuits (from A Heidenreich)
1 cup sugar
1 cup cocoanut chips
1 cup rolled oats
1 cup SR flour
2 tbs water
1 tbs golden syrup
2 oz butter
1/2 tsp baking soda
Put water, golden syrup and butter in a saucepan and bring to a boil. Add baking soda. Pour over the dru ingredients while hot (care must be taken so that it does not boil over), put teaspoonsfull of the mixture on greased trays and bake in a slow oven for 20-30 mins.
Notes: 1. I’m obviously giving you Aussie biscuits, not US - one day I will give you US biscuits as well. I intend to have such a vast collection of biscuit and scone recipes that your lives will be forever changed. Or something.
2. ANZAC should never be put in lower case: it being an acronym.
3. Excuse me while I gad for an evening - happy baking!
August 13th, 2007 at 3:36 am
[...] Polack is a Food History expert who offers two classic Australian recipes for biscuits in Biscuits from the Barossa. Very helpful and [...]