Helena Marian Barnard: Ginger Nuts (Eltham)

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Helena Marian Barnard: Ginger Nuts (Eltham).

Caption

The recipe used by Helena Marian Barnard. During both World Wars Helena worked tirlessly for the troops and civilians with knitting groups. After World War I Helena raised enough money for two ambulances. She also baked a total of over 4 tons of gingernuts for the troops in Gallipoli, France, Belgium and North Africa.

The recipe appeared in her friend Aunt Daisy's cookbook: 'The Aunt Daisy Cookbook with household hints'.

 

It reads:

GINGER NUTS (Eltham)

Two and a quarter pounds flour, 1 lb. light brown sugar, 1/2 lb. butter, 1 oz. ground ginger, 2 lb. golden syrup. Rub the dry ingredients together well. Then mix with sufficient warmed syrup to make stiff dough. Make into little marbles by rolling pieces of the dough into long thin strips, chopping bits off (as though chopping rhubarb) and roll each one into a little marble. Flatten slightly. Fifteen minutes or less, 370°. No rising.


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