These cinnamon and ginger-spiced oatmeal biscuits have a lovely deep syrup bite to them. Had to improvise a bit with jumbo porridge oats and light brown sugar, so they’re a little more cookie-ish and nowhere near as neat as yours, but I was able to make these tonight and can confirm that they are indeed tasty! Change ), You are commenting using your Google account. Add bicarb dissolved in milk. A vintage treacle recipe book (a quick google of the Advertising Archive dates it to 1954.) Coconut was available in South Australia from the 1840s and during 1909 South Australia imported 100,000 pounds of it. Anzac Biscuits, PB, 156 pp. The end result is a very readable and informative history of the Anzac biscuit, eaten, and much enjoyed, by young and old for over a hundred years. ( Log Out /  Bake in your pre-heated oven for 10 minutes, until the biscuits have spread and are golden. ( Log Out /  Mix the flour and sugar together in a large bowl, and then rub in the butter - as if you were making shortcrust pastry. Telephone 08 8352 4455. to HOME PAGE for more information. Before we had the Anzac biscuit there was the Oatcake, British flapjack, Parkin, Ginger biscuit, Scottish parlies and many others. British Hobnob Biscuits (Cookies) 70 mins Ratings. What all recipes had in common was the absence of eggs and preservatives. Same ingredients as the Anzac biscuit, just another name. The cake should be fairly firm but springy. They are not low in calories, but they make a delicious treat at special times of the year. They were eaten at Gallipoli, often with great difficulty. More than a hundred years after the landing at Gallipoli, and the creation of a legend, they still fill the family’s biscuit tins and not just on April 25. NB: These will last for about 10 to 14 days in a cool, dry and dark pantry. When the Barossa Cookery Book was published in 1917 it included a recipe from Barossa Valley watchmaker, Private Victor Offe while in France on how to make Trench Porridge, the main ingredient being Anzac Wafers. Carole`s Food blog- How I Learned to Stop Worrying and Love Leftovers | Bolton Live! Allison Reynolds has set out to answer a number of questions such as why are they so special, when did they first appear and from where, why the many name changes, what were/are the ingredients, should they be crispy or chewy and who put the coconut and/or the golden syrup in the biscuits and why or when. *HOW MUCH BLACK TREACLE? Sprinkle extra caster sugar over the top as soon as they come out of the oven if you wish. If you're a fan of gingerbread and are looking for something uniquely different - this is it! Change ), You are commenting using your Facebook account. After reading and digesting numerous cooking books, both published and homemade, newspapers, magazines and diaries, she has been able to answer almost all of them, even some of the very hard ones. What all recipes had in common was the absence of eggs and preservatives. Cut the parkin into squares. And best of all, they’re topped with a lovely little almond. 3oz sugar 4oz medium oatmeal It was never the initial expectation behind sharing Granny’s recipes here but it came naturally with the concept. Read our Privacy Policy. When the Anzac Book: written and illustrated in Gallipoli by the men of Anzac in 1916, was published a whole chapter was devoted to the Army biscuit. and contained within a parkin recipe with a difference. Available in 190g packets, with eight biscuits in each pack. Measured carefully. When the Barossa Cookery Book was published in 1917 it included a recipe from Barossa Valley watchmaker, Private Victor Offe while in France on how to make Trench Porridge, the main ingredient being Anzac Wafers.