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Good Old Aussie Tucker
Old Home Baked Biscuits
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Dawn
by Dorothea Mackellar
At the dawning of the day,
On the road to Gunnedah,
When the sky is pink and grey
As the wings of a wild galah,
And the last night-shadow ebbs
From the trees like a falling tide,
And the dew-hung spider webs
On the grass-blades spread far and wide -
Each sharp spike loaded well,
Bent down low with the heavy dew -
Wait the daily miracle
When the world is all made anew:
When the sun's rim lifts beyond
The horizon turned crystal white,
And a sea of diamond
Is the plain to the dazzled sight.
At the dawning of the day,
To my happiness thus it fell:
That 1 went the common way,
And 1 witnessed a miracle.
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Monte Carlo Biscuits
Ingredients
Cream 4ozs
Sugar 4ozs
1 egg beaten
2 cups self raising flour
1 dessertspoon honey
1 large tablespoon coconut
Method
Cream the butter and sugar and add the beaten egg. Sift in S. R. flour then lastly add the dessertspoon of honey and tablespoon of coconut.
Mould into small oval shapes, place on a prepared greased tray, flatten out a little with a fork, bake until a light golden brown. When cold, double together with butter icing and raspberry jam.
Ginger Nuts
Ingredients
1 cup butter
1 cup sugar
1 cup golden syrup or treacle
1 tablespoon ginger
Pinch of salt
1 teaspoon bicarbonate of soda dissolved in a little milk
Enough flour to make a good dough
Method
Melt butter, sugar, and syrup, stir well, add ginger, salt, and bicarbonate of soda dissolved in milk, and lastly enough flour to make a stiff dough. Roll into balls, then flatten with the hands, bake in a slow oven, 325 degrees F. for 20 to 30 minutes.
Cornflake Biscuits
Ingredients
1/4 cup butter
1 small cup sugar
1 egg
1 cup self-raising flour
Pinch of salt
Preserved ginger
Cornflakes
Method
Cream butter and sugar, add well beaten egg gradually, sift flour with salt, add to mixture, and stir in lightly but well. Add ginger, take a small teaspoonful and roll in cornflakes, place on greased tin and bake in a slow oven, 325 degrees for 15 to 20 minutes, allow to cool on tin.
Simple Fridge Cookies
3 cups rolled oats
2 cups almond butter
3/4 cup honey
Mix almond butter and honey together and then add oats. Form into balls and set aside. Pulverize more oats in a food processor until powdery. Roll balls in powder. Refrigerate for a while before eating.
SQUEAKING BOOTS? - To stop leather boots from squeaking, boil linseed oil and place in a deep dish. Place the boots in the dish and allow the oil to penetrate the soles for a few days. (From old pages. Interest piece only)
Bran Biscuits
Ingredients
1/4 lb butter
3 oz. sugar
1 cup self-raising flour
1 full breakfast cup bran
Pinch of salt
Vanilla essence
A little milk
Method
Cream butter and sugar, add sifted flour, then bran, then a little milk if too dry, making into a stiff dough. Roll out very thinly and cut out with a plain cutter, place on a greased slide and brush with white of egg or sugar and water. Bake in a slow oven, 325 degrees F. for 15 minutes.
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Cornflake Macaroons
Ingredients
2 egg whites
1 scant cup sugar
1 level tablespoon honey
2 cups cornflakes
1/2 cup chopped walnuts
1 cup coconut
1/2 teaspoon vanilla essence
Method
Beat egg whites till stiff, then fold in sugar carefully, add honey gradually, then cornflakes, nuts, and coconut, flavour with vanilla. Drop in spoonfuls on a greased tray, leaving space to spread well. Bake in a slow oven, 325 degrees F. for 20 minutes and allow to cool on tray. Rice bubble macaroons may be made in the same way, substituting rice bubbles for the cornflakes.
Crispy Cornflake Biscuits
Ingredients
1/2 cup sugar
1 cup coconut
1 cup rolled oats
1 cup cornflakes
1/4 lb. butter
1 dessertspoon honey
Method
Mix sugar, coconut, rolled oats, and cornflakes together, melt butter and honey and add to other ingredient. Put mixture straight into greased baking tins (size 10 inches by 7 inches take this quantity). Press mixture into shape of tin, bake in slow oven, 325 degrees F. till a golden brown. Cut into squares while hot, but do not remove from tin till cold. Rice bubble crisps may be made in the same way, substituting rice bubbles for the cornflakes.
CHILBLAINS? - Soak them in warm water and bran; then rub them with mustard-seed flour. Do this before they burst. (From old pages. Interest piece only)
Walnut Crispies
Ingredients
2 egg whites
1 cup castor sugar
1 cup chopped walnuts
4 cups cornflakes
Method
Beat egg whites stiffly, gradually work in sugar until mixture is the consistency of meringues, add chopped walnuts, add cornflakes and mix. Place in small rough heaps on greased tins and bake in a very slow oven, 275 degrees F. for 30 minutes or longer, allow to cool on tin.
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Puffed Rice Biscuits
Ingredients
1/2 cup butter
3/4 cup sugar
1 egg
2 cups puffed rice
1 cup flour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
Method
Cream butter and sugar, add well beaten egg gradually, add puffed rice, add sifted flour, cream of tartar, and soda, stir in lightly, but well. Place on greased tins in small quantities (1 teaspoonful) and bake in a moderate oven for 15 minutes till lightly browned.
Puffed Wheat Biscuits
Ingredients
1 cup flour
1 teaspoon cream of tartar
Pinch of salt
1/2 cup sugar
2 level cups puffed wheat
1 egg
1/4 lb. butter
1/2 teaspoon bicarbonate of soda
1/2 teaspoon vanilla essence
Method
Sift flour, cream of tartar, and salt, add sugar and puffed wheat, mix well, make a well in centre. Add egg, melted butter mixed with bicarbonate of soda, and lastly vanilla essence. Drop in teaspoonfuls on greased tin, bake in a moderate oven for 15 minutes till lightly browned.
Loris Biscuits
Ingredients
1/2 lb. flaked oats
2 oz. castor sugar
2 oz. butter
Honey or golden syrup sufficient to bind
Method
Place oats and sugar in a basin, melt butter, add to mixture, add sufficient honey to bind and mix to form a stiff paste. Roll out 1/4 inch thick and cut into shapes. Place on greased flat tin and bake in a slow oven, 325 degrees F. till lightly browned for around 15 minutes.
REMOVE WRINKLES - You will require 2ozs of onion juice, and an equal quantity white lily and honey, also 1oz of white wax. Put into a pipkin and heat until the wax melts. Remove from the fire and stir with a wooden spoon until mixed well, cool. Apply cold before going to bed and leave on overnight. Wipe off in the morning. (From old pages. Interest piece only)
Hard Tack Recipe (Biscuits)
Recipe from Arnotts Biscuits as eaten by Australian soldiers at Gallipoli. From the Australian War Memorial Site, a must see site for everyone. Read about the complete history of these biscuits and other war time rations and foods
Ingredients (makes six biscuits) - sugar, 3 tablespoons milk powder, pinch salt, 1 cup water. Preheat the oven to 180C 11/2 cups self-raising white flour, 3 cups self-raising wholemeal flour, 5 tablespoons
MIXING
Place dry ingredients in a large bowl and mix together. Make a well in the centre and add the water. Mix together until an even dough is formed. Turn the dough onto a floured board and knead for a few minutes. Shape the dough into a ball and rest for half an hour.
SHAPING
Divide the dough into three and then roll each ball into thick 1cm sheets. Cut the rolled sheet of dough into 9 cm squares, using the edge of a steel ruler, rather than a knife. This pressing action helps to join the top and bottom surfaces of the biscuit and will improve the "lift" in baking.
Now make a regular pattern of holes in each biscuit, five holes across by five holes down (25 holes in all). The ideal tool to use to make these holes is a cotton bud with the cotton wool cut off or the thick end of a bamboo skewer. Push it through to the bench, twist slightly and withdraw. (Some historians claim that each biscuit had 49 holes.)
BAKING
Place on a slightly greased baking tray, being careful that the biscuits are not touching. Form a wall around the outside edge with scrap dough. This will stop the outside edges of the biscuits from burning. Bake on the centre shelf for 30-40 minutes or until golden brown. Be careful not to burn them!
Leave the biscuits on a cooling rack until they harden or switch off the oven and return the biscuits to the oven until it becomes cool.
Wheatmeal Fruit Slices A
Ingredients
1/4 lb. butter or fat
1/2 lb. wholemeal self-raising flour
1 tablespoon sugar
pinch salt
Filling
1 tablespoon dates
1 tablespoon raisins
1 tablespoon ginger
1 tablespoon nuts
Lemon peel
1 tablespoon golden syrup
squeeze lemon juice
Method
Rub butter into flour (previously sifted with sugar and salt), add enough water to make a stiff dough, roll out thinly, and divide into two. Mix dates, raisins, ginger, nuts, and lemon peel with golden syrup and a squeeze of lemon juice. Place filling on one half of dough and cover with other half, bake in a hot oven, 400 degrees F. 15 to 20 minutes, allow to cool, then cut into squares.
Recycling - In Australia all hard plastics are recyclable this includes hard plastic children's toys.
Wheatmeal Fruit Slices B
Ingredients
1/2 lb. wholemeal self-raising flour
Pinch of salt
1 tablespoon sugar
1/4 lb. butter
1 egg yolk
water to make a stiff dough
Filling
1 tablespoon dried figs
1 tablespoon chopped lemon peel
1 tablespoon dates
1 tablespoon raisins
1 tablespoon ginger
1 tablespoon nuts
Method
Sift flour with salt and sugar, rub butter in, and add beaten egg yolk, add sufficient water to make a stiff dough. Divide in half, roll thinly, and line bottom of Swiss roll tin with one half, make a filling with figs, chopped lemon peel, dates, raisins, ginger, and nuts and spread on the short crust. Cover with other half of pastry, glaze with egg white, mark, and bake slowly, 300 degrees F. for 30 minutes. Sprinkle with cinnamon and sugar if liked.
PREVENT CRUST IN KETTLES -To prevent an offensive crust inside the kettle place a flat oyster shell in the bottom. This will attract the stony particles in hard water. (From old pages. Interest piece only)
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