Ration Book Recipes

Holst Birthplace Museum hosted some great ‘cook back in time’ demos last year using their Victorian range. Laura has shared some of her favourite wartime recipes with us (popular in both World Wars). Tuck into some Anzac biscuits and a cup of warming cocoa on VE Day. 

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Anzac biscuits

These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli in the First World War. They became popular again in WW2 as they keep well, you don’t need much flour to make them and the recipe doesn’t require any eggs.

Ingredients:
• 100 g unsalted butter
• 2 tablespoons golden syrup
• 1 teaspoon bicarbonate of soda
• 120 g plain flour
• 80 g porridge oats
• 100 g golden caster sugar
• 80 g desiccated coconut

Method:
1) Sift the flour into a bowl. Add the sugar, rolled oats and coconut.
2) Melt the butter in a saucepan, then add golden syrup and water.
3) Stir the bicarbonate of soda into the liquid mixture.
4) Add the liquid to the dry ingredients and mix thoroughly.
5) Place walnut-sized balls of mixture on a greased tray and bake at 175C for 15-20 minutes. (They melt out into cookies in the oven).

Traditional Hot Chocolate 

There’s nothing like a steaming mug of cocoa to beat the blues. This cocoa recipe was inspired by the cocoa drunk by the British Forces posted in Salonika during WW1. Gustav Holst himself went to Salonika to work as a musical organiser and educator (teaching music to the troops) with the YMCA.

Ingredients (per person):

• 2tbsp traditional cocoa powder (such as Bournville)
• 300ml milk
• 1-2tsp sugar
• Spices like cinnamon, nutmeg or cardamom

Method:

1. Warm milk in a pan over a low heat.
2. Whisk in cocoa powder.
3. Gently stir in sugar.
4. Add some spice to taste if you fancy experimenting!

 

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