Anzac Biscuits (Cookies) Recipe

Ingredients

3/4 cup fine sugar
1 tsp treacle (golden corn syrup)
1/4 lb butter
1 tsp baking soda
3/4 cup coconut, flaked
1 cup oatmeal
3/4 cup plain flour
2 tbsp boiling water


Directions

ANZAC day is celebrated in Australia on April 25. On this day in
1915, the ANZACs (Australian and New Zealand Army Corps) landed at
Gallipoli, and suffered the worst defeat in Australian military
history. The fallen soldiers of all wars are now commemorated on
ANZAC day. Another cookbook stated that these cookies were sold to
raise money to help returned veterans.

In saucepan place butter, treacle, soda, sugar and mix with boiling
water. Bring slowly to boil, remove and add dry ingredients. Mix
well. Place spoonfuls about 3 inches apart on well greased cookie
tray. Bake at 275F about 25 min.

Source: The Down Under Cookbook c. 1987 Graeme Newman, Albany, New
York. converted from his mother's handwritten cookbook to US
measures. Shared by Elizabeth Rodier 6/93 (not yet tested)


Servings: 1 servings

 

 

Anzac Biscuits (Cookies) Recipe brought to you by Recipe Ideas


Categories: Australian; Bread; Breads; Cookie


The History of Recipes

Transcribed cooking instructions as an idea can be observed way back into the far past, at least as far as ancient Egypt, and maybe even further. Interesting though that maybe, generally, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.

As we move into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient cooks were skilled in the use of a good variety of spices, including many that are still in use today such as thyme, rue and dill.

In the 15th century, knights returning from the crusades brought back many spices and herbs from the East, including spices such as basil and coriander. These new spices and herbs led to a torrent in recipe publications, the majority of which still exist in private collections.

When we get to the 1900s, cooking books are in high demand, mostly due to increased literacy, leisure time and having more money.

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