I made peanut brownie biscuits this afternoon. I hadn’t made them since before the year dot. I was apprehensive. However, I used a tried and true recipe from my faithful old friend, the 1967 edition of the Edmonds Cookery Book, and no biscuit could have turned out finer.
My Edmonds Cookery Book has been with me to almost every corner of the world. It looks well travelled ……. and even well chewed, which seems appropriate for a cookery book.
No need to chew paper today; here’s a few biscuits from the batch.
Something else I did today that I haven’t done since before the year dot; I licked the mixing bowl clean – not literally, I used a spoon and licked that clean. Delicious fun.
I made delicious, crunchy, oaty Anzac biscuits this morning. I wanted to make them a few days ago, but my sister said I should wait till “Remembrance Day” which is today. So, I did. And here they are.
The story is that New Zealand (and Australian) women sent these homemade biscuits to their loved ones serving overseas in World War One. The recipe doesn’t use eggs and therefore the biscuits keep very well for a long time. I don’t know what research underpins this story and I have no idea if my grandfather received these biscuits when he was in France during WW1. Never thought to ask! I was only interested in the biscuits in my early days.
My Anzac biscuits (never referred to as cookies) are placed upon my own much used, splattered and tattered, recipe book. All the best recipe books are like that. When I use recipes from my own collection I remember all the people who gave me the recipes. I enjoy recognising their handwriting (or typing!). The recipes bring back memories of other times and other places. Just as the original Anzac biscuits may have done for the men on the battle fields. Perhaps not always happy memories. Sometimes it might have been a case of ‘Gosh, darn it, Mabel; haven’t you learnt to bake yet? You’ve burnt the biscuits again.” Easy enough to do with Anzac biscuits.