The patriotic biscuits are a light gingerbread which manages to be crunchy and chewy at the same time. The only patriotic element seems to be using red, white and blue sprinkles but, as I didn’t have any, I opted for pastel shades.
What I love about old recipe books is the insight they give you into ordinary people’s lives and views; the hot issues and health scares of the day. Here are some of my favourite examples:
There is a section on cakes and biscuits you can always have on hand so that you can offer unexpected visitors something a little more exciting than bread and butter. What I love is the dress the lady is wearing. If I have unexpected visitors (which I don’t because anyone who knows me knows better than to turn up unannounced!) they will find me in slippers, jogging bottoms and a t-shirt. This lady looks rather more groomed!
This boy is pale and thin because he has the same kind of sandwiches every day! Not fair. I had ham sandwiches practically every day at school – how come the affliction of thinness passed me by? I think I will stick with ham sandwiches rather than the suggested raisin and nut sandwiches. What next – ham flapjacks?
I end on a note of caution and advice – feed up when you feel run down. Be safe out there people......
45g / 1 ½ oz cocoa, mixed with enough cold water to make it into thin cream – I added 8 tablespoons
115g / 4oz unsalted butter, at room temperature
170g / 6oz brown sugar
½ teaspoon vanilla extract
340g / 12oz self raising flour
Enough boiling water to make a glossy icing
170g / 6oz plain flour
1 teaspoon ground ginger
57g / 2oz light brown sugar – the recipe called for ‘moist sugar’ which I think is dark brown sugar i.e. sticky and treacly
115g / ¼ lb golden syrup