Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in boiling water and add to syrup mixture. Make a hole in the centre of the flour, stir in the liquid. Place in spoonfuls on greased trays. Bake 15-20 min. at 180o C. (350o F.).
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Thanks to Joyce Miller and Aunty Lynda Miller for this recipe. Joyce shares this story:
Sugar and butter were rationed during the First and Second World Wars. These biscuits would last the long hot journey to Egypt. Great-granddad Miller told me that Great-grandma Miller made shortbread and that kept, but one of the soldiers' wives made iced and cream sponges, which were always rotten on arrival, and he just had to throw them out. These biscuits are nice iced with a chocolate icing (but not for travel!). You can put the icing on with a forcer.
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