Anzac Biscuits (a 100-year-old recipe)
This recipe for 'Anzac Crispies' is from 1919 and included in the 1922 edition of the St Andrew's Cookery Book.
Four cups flaked oatmeal
2 scant cups flour
1 cup sugar
227 grams melted butter
2 small teaspoonfuls baking soda
2 tablespoonfuls treacle or golden syrup
2 tablespoonfuls boiling water
Put dry ingredients into basin, add melted butter with treacle and hot water. Mix all together, bake in small pieces, flattened out, for 15 minutes at 180c in a fan-forced oven.
A helpful listener notes:
I have just made the biscuits this afternoon, and as I was mixing it I remembered two things which could influence the recipe:
A tablespoon is not a 15 or even 20ml tablespoon. It was a large spoon kept in the drawer and usually used for serving vegetables. I have just measured what it would hold, as I now have them, and it is 30mls in that spoon. So I used those spoons for the golden syrup.
And imperial cups of the time are not the same as our 250ml metric cups. I noticed the recipe on RNZ said scant cups but I had taken the recipe as you said it on the radio so I had already put the cups in and it was too dry when I added the liquids.
An Imperial cup is 237mls now but for grandma it was probably any cup to hand. Something rings a bell about a cup of flour being 6ozs, but I would need to verify that.
I added another 1/4 of the wet ingredients and even then a little more melted butter.
I made about 46 biscuits. The builder took home half of them, as they smelled so good!