WARTIME RECIPES
ANZAC BISCUITS
These biscuits are named after the Australian and New Zealand Army. Instead of using eggs golden syrup was used. These biscuit would keep fresh for a couple of months which is often how long they took to reach the army in the far away countries they were based.
Ingredients
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
1 cup brown sugar
½ cup butter
2½ tbsp Golden Syrup (or honey)
1 tsp bicarbonate of soda
2½ tbsp boiling water
Method
Combine flour, oats, sugar and coconut into a bowl.
Melt the butter and Golden Syrup (honey) in a pot over low heat.
Mix the bicarbonate of soda with the water and then add to the butter and Golden Syrup (or honey).
Pour the liquid mixture into the dry mixture and mix well.
Teaspoon dollops of the mixture onto a greased tray (leave space for spreading).
Bake in a 180°C (or 350°F) for 15 - 20 minutes.
BEEHIVE CAKE
Ingredients
½ lb self raising flour
3 tbsp honey
2 oz candied peel
3 oz margarine
1 large egg (or equivalent in reconstituted dried egg)
¼ pt milk
Pinch of salt
Method
Beat together the egg and milk and allow to stand. Brush a cake tin with the margarine and dust with flour. Sieve the flour and salt into a basin and rub in the margarine. Add the chopped peel and stir in the egg and milk mixture. Add the honey and beat well.
Put the mixture into the prepared tin and bake for 1 hour in a moderate oven.
CARROT COOKIES
Ingredients
2 tbsp margarine
4 tbsp sugar
A few drops of vanilla or almond essence
8 tbsp grated raw carrot
12 tbsp self raising flour or plain flour with 1 tsp baking powder
Method
Cream the margarine and sugar together until light and fluffy.
Beat in the flavouring and carrot and fold in the flour.
Drop spoonfuls of the mixture into greased patty tins and sprinkle the tops with a little sugar.
Cook in a moderately hot oven for 20 minutes.
RAISIN CRISPS
Ingredients
6 oz self raising flour or plain flour with 2 tsp baking powder
2 tbsp dried egg
2 oz sugar
2 oz margarine
2 oz raisins, chopped
A few drops of almond essence
Method
Mix the flour, dried egg and sugar. Rub in the margarine and add the raisins, essence and enough milk to bind into firm dough.
Roll out thinly and cut into 2-inch rounds.
Cook in the centre of a moderate oven for 20 minutes.
TRENCH CAKE
Ingredients
6 oz margarine
6 oz brown or granulated sugar
2 oz chopped peel
¼ lb mixed fruit
¼ lb flour
1½ tsp bicarbonate of soda
½ pt milk
Method
Cream together the margarine and sugar. Warm the milk and pour onto the bicarbonate of soda. Add to the creamed mixture and then add the fruit, milk and flour. Mix well and place in a 7-inch cake tin. Bake in a moderate oven for about 2 hours. This cake should keep well for at least 10 weeks.
WARTIME TRIFLE
Ingredients
1 small ordinary tea bun per person (stale will do)
Fruit juice (bottled)
or cooked fruit
or very thin apple sauce
Thin custard made with custard powder or potato flour and flavouring
Method
Cut the buns across and put in a large dish. Heat the fruit juice and custard and pour over the buns, ensuring that each is well soaked. Top with a little fresh fruit for decoration if available.
