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It's a while since I posted one of the wartime recipes so here is a really delicious cookie/biscuit recipe. This recipe gave the option of using lard, margarine or (bleurgh) dripping. I chose half lard, half dairy free margarine but feel free to use whatever you like. I also used golden syrup where in the recipe it quoted “syrup” but you could use honey, agave, maple…whatever you think again.

This is the perfect cookie for a cup of tea, it reminded me of a hobnob in it's texture and flavour. You can bake these for 15 to 20 minutes. I experimented by just keeping an eye on the colour of the cookies. I felt the lighter ones were tastier but feel free to experiment with baking time to see what you prefer.

Crunchies

Adapted from the book “Good Eating” published by the Daily Telegraph during WW2

  • 5 oz plain (all purpose) flour
  • 4 oz porridge oats
  • 2 oz sugar
  • 1 tsp baking powder
  • 2 oz lard
  • 2 oz dairy free margarine
  • 2 oz golden syrup
  • 1/2 tsp vanilla extract
  1. Cream the lard,margarine, sugar, vanilla and syrup together until creamy.
  2. Add the dry ingredients and mix until a dough starts to form eventually using your hands to bring it all together.
  3. Roll out the dough and cut cookies to about 1 cm thickness.
  4. Bake at 170 c for about 15 to 20 minutes or until golden.
  5. Transfer to a wire rack to cool then store in a airtight container or tin.

Enjoy with a lovely cup of tea, mmmmm.

 

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9 thoughts on “Crunchies – Wartime Recipes

      • Oh, we just loved these! I was too lazy to roll or cut out shapes, so I shaped the dough into a square and pre-cut squares before baking. They are delightful to eat still warm….mmmm!

      • Those recipes were being made by women in the second world war and they are still great today. Fantastic! 🙂

  1. Reblogged this on The Country Cupboard and commented:
    Rendered lard yesterday and put it to use making these tasty wartime cookies this afternoon. They are affordable, simple, and filling – pretty much everything I look for in a recipe. Thanks, Bev, for sharing this great recipe!

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