It’s not often that we explore food purely through sound. Listening to someone speak about…
They’re the recipes that have been handed down from generation to generation, handwritten on batter-splattered and well-worn pages.
These are the recipes we treasure, and now we’re sharing them with you to bring a piece of history to your kitchen.
Elizabeth’s Crunchy Biscuits
My Aunty Bev’s Nan, Elizabeth Clare Ryan, is the creator of these simple-but-scrumptious Crunchy Cookies. According to Aunty Bev, she was an amazing cook and used to bake delicious custard tarts, sponges and these special crunchy cookies for her grandkids for their afternoon tea.
The recipe is still a favourite and is frequently requested by not only my aunt’s grandchildren, but from all of her extended family.
Served with a cup of tea or a glass of milk for the kids, they are simply divine and bring back many memories. When the kettle goes on, we all know what is coming next. Yum!
- 1 heaped cup self-raising flour
- ¼ teaspoon bicarbonate soda
- 1 teaspoon of mixed spice
- ¾ cup coconut
- ¾ cup corn flakes
- ½ cup sultanas
- ¾ cup sugar
- 1 egg
- 1 tablespoon golden syrup
- 3 tablespoons of melted butter
- Few drops of lemon essence
Mix all the dry ingredients together and then add the golden syrup, melted butter and lemon essence and stir to combine.
Place in teaspoonfuls on a greased baking tray. Bake in a moderate oven—180°C (350°F)— for about 20 minutes.
Remove from the oven and allow to cool on the tray.
STYLING Belinda Neame
PHOTOGRAPHY Tim Bean
This article originally appeared in Magazine: Time (AW2020), available to read free online.
Read it here.