I love this series and I never consider using modern ingredients and techniques to be “cheating”. People in the 1930’s would have used microwaves, parchment paper, and stable baking powder if they had had them.
To a large extent, people do just feel like cooking should be difficult, and there's no reason for that. (And sometimes the cheat is "Avoid learning a basic cooking skill by learning this other skill that can only be used in this precise context") But in many cases, the 'cheat' is either only situationally easier, produces a worse product, or needs more baby sitting. Parchment paper and being able to count on your baking soda are definitely just welcome techniques; melting chocolate in the microwave, however, has all three of the above drawbacks! If you're cooking in a commercial kitchen, or just doing a big day of cooking and baking, keeping a pot of hot water on the stove is trivial and makes so many things so much easier and faster that it's just worth having around. And one such thing is melting chocolate in a double boiler is easy when you already have the boiling water going! Not so much when you have to put on a pot specifically for that purpose and it takes time to heat up, and stuff. (For me, that boiling pot is usually my soup pot. And a double boiler doesn't care whether it's over soup or pure water ;) ) Microwaving does cause the chocolate crystallization to happen differently, which, in this context of going in cookies going into the oven, doesn't matter, it's going to be re-remelted anyways. But in other melted chocolate applications, you'll probably either get waxy or bleeding chocolate. (To be sure, this can be avoided by taking the chocolate out and mixing it several times throughout the process to make sure you have even heat without scorching while bringing it up the high temperatures needed, see next point). And microwaving chocolate requires babysitting it a lot more to make sure it does melt and it doesn't scorch. I can forget chocolate in a steel bowl atop a boiling pot for a half hour, and melt a whole kg of chocolate, and it won't scorch in that time. I would neither be able to walk away from the microwave while melting chocolate nor do such a large amount at once. So in that regard, I think we can view microwaving chocolate as a "cheat" that has limited use; but the limited use is probably the only one the homecook will ever need :)
@@MurderWho: Yeah, microwaves are like any other kitchen gadget: they do a few things very well, but they aren’t as versatile as the original hype around them promised. And a definite yes to the value of any given technique being situational!
My grandmother used to make these. You really do need to hand beat them, and make sure that the flour is well incorporated before you add more flour. And we always forewent the nuts - much nicer. Nanna would not have used ground almonds anyway, it really would have been chopped mixed nuts - with some pistachios if there was the money. You can also dip one end in chocolate and let it set. Also, baking soda and baking powder are not the same. If you used baking soda for these biscuits (that's what they are here in Australia) you will not get the same result as if you use baking powder. With baking powder there was and still is no need to wait to see if there's a reaction before you use it. Baking powder is ready to go as is. And yes, these do turn out a little dry compared to modern biscuits, they are meant to be eaten as part of a morning or afternoon tea, so with some type of drink - tea or cordial (for the kids), or somesuch. All this said, loved that you made these. Really lovely blast from the past.
My Grandmother made this exact same recipe.....the cookies were a special treat for my Grandfather who dunked them in the Norwegian equivalent of 'Builders Tea'.
Now I want to try these with that Baker's dark chocolate I picked up last night and take Glen's suggestion of adding salt. I might also replace a bit of the flour with some cocoa powder, just because I know from my experience baking with vintage recipes that they tend to be lighter on the chocolate flavor than my modern tastes prefer. And as someone who likes 90% dark chocolate to snack on, I really appreciate a strong chocolate flavor. Also, my grandmother would have called these "coffee cookies" since they would have been perfect for Cousin Bob to dunk in his coffee when he came by every night. Dunking cookies in tea was bad manners, but dunking cookies in coffee was acceptable so long as you were at home or outdoors. If you were at a social event, though, dunking was considered very bad manners. I tried explaining this to my American friends and they got so confused about the idea of "situational etiquette" around dunking cookies into hot drinks. But it was a great illustration of how little things in a culture may seem perfectly normal to those that grow up I the culture and completely opaque and arbitrary to those outside a particular culture.
I like snacking on dark choc, too. My favourite is 85%, and I just can't put anything below 70% into my mouth. As for the dunking rules, the same goes for bread and soup, doesn't it? Here in Hong Kong people love dunking their bread into soup, but I think it's a no-no in fine dining situations. Correct me if I'm wrong.
As someone who grew up in America raised by German parents, I do believe "situational etiquette" around dunking is simply not an American thing, as my understanding of acceptable dunking mirrors yours. Although my parents preference was to simply take a small bite of the cookie, followed by a small sip of the hot beverage (either tea or coffee).
Hi, Aussie here. After watching the video, I searched out my copy of the Green and Gold Cookery Book and found the following recipe for Chocolate Fingers. (I assume that you have a copy.) Stir together butter and sugar until thick and smooth 3 oz each of butter and castor sugar. Then sprinkle in 1/2 oz cocoa and beat in 2 eggs. With 6 oz flour mix just a little salt and 1/2 tsp baking powder. Stir it in lightly, adding a little milk if too stiff to spread easily, and a slight flavouring of vanilla.. Bake 15 min in a thin layer in a tin lined with greased paper. When slightly cool coat with chocolate icing and cut into fingers. Electric oven 425°F, Gas oven 350°F.
If you're thinking of the Peak Frean cookies, they're called Bourbons and can be found in most English goods stores. They do have filling, of course, but the proper way to eat them is to break them apart and scrape off the filling with your teeth!
Hey Glen, my grandparents were born in the 20’s a few hours south of Sydney and I remember my grandmother making biscuits very similar to these when I was growing up . As kids we never liked them much, we preferred the tinned biscuits you talked about or something more modern like a Tim Tam. Nan however loved having these things WITH HER TEA! I think it’s just a depression era kind of trend that people of the time just sort of fell into.
Glen, I have the same opinion on modern conveniences in the kitchen as my grandmother: "If you have to option to do something more easily or more quickly, why would you do it the hard way?" She wasn't one to grab any random gadget that came her way, but she did make a point to keep up with things that could make life easier, like microwaves and electric mixers. I did learn how to make all this stuff by hand, because "you might not be able to afford X, Y, or Z when you first set up housekeeping for yourself", but once I had a technique down, it was efficiency all the way.
These are definitely to serve with tea or milk. Looks like a recipe which maybe linked with rationing. (I'm Australian, I've seen similar recipes used by my Nan during my childhood. Instead of laying flour down, try laying the almond down, add to top as well.)
Never seen, eaten, nor heard of these in Oz but from your reaction I can see why. Can’t win ‘em all.
ปีที่แล้ว +10
Hello Glen, I have tried baking this today and I have added a bit of cocoa powder to the flour and also some chopped chocolate along with a tiny bit of coffee powder to bring out the chocolate flavour and I have to say it does taste amazing now! Thanks for the recipes and the videos, I often take inspiration and either adjust the recipes tiny bit or just bake as you do and I have NEVER been dissapointed (and neither have been others who taste it afterwards :D). I also very much enjoy the way you cook and bake and how you show your fans that there is no science in it. Thanks a ton again and have a lovely day!
Thanks for confirming to us, what I was thinking. Salt, Cocoa Powder, Instant Coffee or a shot of Espresso! Also some Cinnamon would kick it up a notch!
7:53 “A bit dry” sounds like they’re similar to something we Swedes 🇸🇪 bake, but the decoration is not almonds but pearl sugar (or whatever that is called overseas).
Try rolling or patting out on cocoa powder or between wax paper to avoid the flat flour taste on the tongue. They would probably be good dipped in coffee.
Vanilla and a bit of coffee flavour in some form might help. And salt. I wonder too if they could be rolled out slightly more thinly and paired together with a buttercream filling..
GLEN, Thank you so much for the adjustment to the volume adjustment the new level works wonderfully well. Great recipe and presentation tonight. Respectfully, TIMO
A lot of Australian recipes of this type are on the dry side, to be eaten with tea or coffee. In the 1930's coffee drinkers were rare and would have used coffee and chicory (a syrup still found in our supermarkets) because coffee was too expensive. Another point is that for a long time we bought packets of chopped nuts for cooking. These were mostly peanut with a tiny bit of walnut or almond and were chopped fairly coarse.
Hi! Sorry to be a bother, but I have a question are you Australian? If so could you please share an Australian recipe? I help with 8 th grade special education students and we are traveling the world. We see a video on the country and try something made in that country. We generally purchase it, if it is easy to make I will like to try making it. I am located in the state Michigan USA. Thank you in advance.
@@patcole-home3152 If you can get a fairly plain vanilla sponge cake look up a Lamington recipe (Glen may or may not have done one) or yeah ANZAC biscuits as mentioned. If you can get “hundreds and thousands” in your cake decorating supplies you could also make fairy bread, with white bread and margarine spread, not mayo or butter
An equivalent (Canadian) flavour might be found in Peek Frean bourbon crème cookies. These are filled cookies and I think THAT is the extra “something” that makes them a treat. Just like the “fingers” produced in this video, the Peak Frean biscuit part of the bourbon crème cookie is pretty unremarkable without the filling.
My grandmother's molasses jimmy cookie recipe instructed to mix the baking soda in the hot water....now I know why. I also saw that technique in fruit cake recipes. Thanks that tidbit of information Glen.
I wondered right away why the recipe apparently had no salt. That would gave made a positive difference I think. I thoroughly enjoy you channel. Thanks for the stellar content.
I love how you add the "something"... I believe all recipes deserve a something! As always. Great video! Your channel is my go to on Sundays. I love the old cookbook show! Waiting for a recipe to surface from some pyramid crypt!!
Glen you need to ask your viewers how they used Marmite growing up. In New Zealand it was typical for children to take sandwiches to school in the 1970-80s that often would consist of Marmite and cheese or shock horror Marmite and potato chip sandwiches
🦘 I faintly remember eating something lame like these as a kid in Australia. From a young kid I have always made Damper breads in various forms (with or without butter, milk, milk powder, sultanas, raw sugar, brown sugar, golden syrup and milo in the batter) I still make them, slice it up & freeze it. Then cook it in the toaster.
Hi Glen, I think salt may help also there is no vanilla in this recipe. I personally like walnuts I think they have a better flavor. Just a couple of ideas.
Peek Freans Assorted! That’s the cookie you were hoping this would be minus the filling Glen❤. I never can find those so I’m assuming they are not sold anymore . Someone also mentioned a Tim tam which is similar minus the filling and coating .I like chocolate in small doses so a less chocolatey cookie recipe perfect with a tea I’m now going to be hunting for.
A quick online search shows a variety of Peek Frean cookies being sold (where else) on Amazon. One of the boxes has an image of those chocolate cookies I think Glen was referring to.
@@virginiaf.5764 yes my grandmother would buy them…I only liked the strawberry jam filled and my mom only liked the digestives so I think my grandfather ate the rest 😂
Glen like an Arnotts Scotch Finger these Choc fingers needs to be dipped in Hot Cuppa Tea, Coffee or in Hot Chocolate. if its a finger Biscuits its dunkin time.theres no missing ingredients. cheers
Roll by hand and shape like a finger adding an almond slice as the fingernail. (Halloween.) When rolling out dark dough, mix cocoa pwdr into the flour to lessen the appearance or roll between wax, plastic or parchment paper.
Double the butter to 4 oz. to create a shortbread ratio. Then go with 2 oz. cornstarch and 4 oz. regular flour which makes for a lighter cookie, so I'm not sure the baking powder or egg are needed. High quality chocolate might help too.
When you were going through the recipe I thought No Salt? Add some orange zest and salt. perhaps Craisins. This is one of those recipes that would be fun to play with.
I love Julie's enthusiasm for cookies. we should all be that way! I know the cookies Glen was talking about. We used to buy a mix of cookies by Lanovara, I think. They had those chocolate ones . I'm in Buffalo NY, by the way.
I rekon so So being Aussie I would have thought they wouldn't be sweet and would be baked hard and cooled before eating Also was the depression so things like chocy would of been hard to find and expensive ... Not for the middle class Aussie back then .... At that point l mean ... But with a Milky cup of tea ( english origin Balck tea with milk ) (( not herball)) would of been the go Also afternoon tea was a thing so these would of been for things like book group meetings with the ladies or the CWA meets ( country women's association)... Not school lunches! Something to ponder ....I am guessing but seems reasonable ... Lete know what you think
Looks like it can be adapted for low carb - coco powder and coconut oil (solid), sugar substitute and almond flour. I’ll have to try that this weekend while the storm goes through the area.
I use parchment paper for texture. I've noticed things baked on parchment always have a nicer texture than any other method. I find silicone baking mats are the worst for texture.
According to the City of Sydney archives it was released between 1 Jan 1940 and 31 Dec 1949. That doesn’t narrow it down much. But it does give you a decade I suppose.
Glenn, you put in an egg one at a time. You say it's because it incorporates faster. I might need to try and beat multiple eggs and then see if it will incorporate as fast as single egg at a time. It might be a while for me since spring is here and it's outdoor cooking season.
Glen! Now you need to develop a recipe for the cookies you mentioned at the end and share that with us! We all know what you meant and now I bet at least half of us have a hankering for them!
I agree the recipe could use some work. I actually wonder how it would be with maybe a little bit of milk, replace the chocolate for cocoa powder, maybe a pinch of salt and instant coffee, and cooking it at a lower temperature. Like maybe 300.
It obviously didn't catch on in Australia either. Is it possible that there was too much egg? (That thing looks huge.) Edit: I'm wondering if it's meant to be like a chocolate ripple biscuit? The recipe is similar.
Using 'ground' almonds instead of 'chopped' could have spoilt the surface texture from crisping a little. A very basic recipe - my school recipe (I'm 75) was the same. The dough turned out to be quite soft!! A recipe is never a failure because it gets eaten anyway.
What kind of Chocolate did you use? I don't know how long Australia's been hooked on Cadbury's "diary milk" choc, but - well it's been a LONG time... I know it's very very different from American chocolate... but not sure about Canadian? Probably wouldn't have made a HUGE difference... Quite possibly as suggested, it was created as a specific accompaniment.
Hi Glenn and Julie! Since you didn't like the cookies you may not want to add this to the recipe, but you didn't include the 320° temperature. Sorry you didn't like them. I like that they make a small amount. I may try to make them in a little salt and a little vanilla. I wonder how they would be with frosting between two of them.
When I saw the title of the video I had hoped these were going to be home made TimTams. I wonder if the little something extra would be to coat these in chocolate like a TimTam?
I remember it was not uncommon visting people and eating things like this as a kid among other crumbly dry slices / squares / rectangle products that were home cooked. You needed a drink with them. Maybe they needed dessicated Kangaroo 😂
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These are tea biscuits to be dipped. They later became borbon biscuits. Loved in the UK ❤
I love this series and I never consider using modern ingredients and techniques to be “cheating”. People in the 1930’s would have used microwaves, parchment paper, and stable baking powder if they had had them.
To a large extent, people do just feel like cooking should be difficult, and there's no reason for that. (And sometimes the cheat is "Avoid learning a basic cooking skill by learning this other skill that can only be used in this precise context")
But in many cases, the 'cheat' is either only situationally easier, produces a worse product, or needs more baby sitting. Parchment paper and being able to count on your baking soda are definitely just welcome techniques; melting chocolate in the microwave, however, has all three of the above drawbacks!
If you're cooking in a commercial kitchen, or just doing a big day of cooking and baking, keeping a pot of hot water on the stove is trivial and makes so many things so much easier and faster that it's just worth having around. And one such thing is melting chocolate in a double boiler is easy when you already have the boiling water going! Not so much when you have to put on a pot specifically for that purpose and it takes time to heat up, and stuff. (For me, that boiling pot is usually my soup pot. And a double boiler doesn't care whether it's over soup or pure water ;) )
Microwaving does cause the chocolate crystallization to happen differently, which, in this context of going in cookies going into the oven, doesn't matter, it's going to be re-remelted anyways. But in other melted chocolate applications, you'll probably either get waxy or bleeding chocolate. (To be sure, this can be avoided by taking the chocolate out and mixing it several times throughout the process to make sure you have even heat without scorching while bringing it up the high temperatures needed, see next point).
And microwaving chocolate requires babysitting it a lot more to make sure it does melt and it doesn't scorch. I can forget chocolate in a steel bowl atop a boiling pot for a half hour, and melt a whole kg of chocolate, and it won't scorch in that time. I would neither be able to walk away from the microwave while melting chocolate nor do such a large amount at once.
So in that regard, I think we can view microwaving chocolate as a "cheat" that has limited use; but the limited use is probably the only one the homecook will ever need :)
@@MurderWho: Yeah, microwaves are like any other kitchen gadget: they do a few things very well, but they aren’t as versatile as the original hype around them promised. And a definite yes to the value of any given technique being situational!
My grandmother used to make these. You really do need to hand beat them, and make sure that the flour is well incorporated before you add more flour. And we always forewent the nuts - much nicer. Nanna would not have used ground almonds anyway, it really would have been chopped mixed nuts - with some pistachios if there was the money. You can also dip one end in chocolate and let it set. Also, baking soda and baking powder are not the same. If you used baking soda for these biscuits (that's what they are here in Australia) you will not get the same result as if you use baking powder. With baking powder there was and still is no need to wait to see if there's a reaction before you use it. Baking powder is ready to go as is. And yes, these do turn out a little dry compared to modern biscuits, they are meant to be eaten as part of a morning or afternoon tea, so with some type of drink - tea or cordial (for the kids), or somesuch. All this said, loved that you made these. Really lovely blast from the past.
My Grandmother made this exact same recipe.....the cookies were a special treat for my Grandfather who dunked them in the Norwegian equivalent of 'Builders Tea'.
Now I want to try these with that Baker's dark chocolate I picked up last night and take Glen's suggestion of adding salt. I might also replace a bit of the flour with some cocoa powder, just because I know from my experience baking with vintage recipes that they tend to be lighter on the chocolate flavor than my modern tastes prefer. And as someone who likes 90% dark chocolate to snack on, I really appreciate a strong chocolate flavor. Also, my grandmother would have called these "coffee cookies" since they would have been perfect for Cousin Bob to dunk in his coffee when he came by every night. Dunking cookies in tea was bad manners, but dunking cookies in coffee was acceptable so long as you were at home or outdoors. If you were at a social event, though, dunking was considered very bad manners. I tried explaining this to my American friends and they got so confused about the idea of "situational etiquette" around dunking cookies into hot drinks. But it was a great illustration of how little things in a culture may seem perfectly normal to those that grow up I the culture and completely opaque and arbitrary to those outside a particular culture.
I like snacking on dark choc, too. My favourite is 85%, and I just can't put anything below 70% into my mouth. As for the dunking rules, the same goes for bread and soup, doesn't it? Here in Hong Kong people love dunking their bread into soup, but I think it's a no-no in fine dining situations. Correct me if I'm wrong.
As someone who grew up in America raised by German parents, I do believe "situational etiquette" around dunking is simply not an American thing, as my understanding of acceptable dunking mirrors yours. Although my parents preference was to simply take a small bite of the cookie, followed by a small sip of the hot beverage (either tea or coffee).
Hi, Aussie here. After watching the video, I searched out my copy of the Green and Gold Cookery Book and found the following recipe for Chocolate Fingers. (I assume that you have a copy.)
Stir together butter and sugar until thick and smooth 3 oz each of butter and castor sugar. Then sprinkle in 1/2 oz cocoa and beat in 2 eggs. With 6 oz flour mix just a little salt and 1/2 tsp baking powder. Stir it in lightly, adding a little milk if too stiff to spread easily, and a slight flavouring of vanilla.. Bake 15 min in a thin layer in a tin lined with greased paper. When slightly cool coat with chocolate icing and cut into fingers.
Electric oven 425°F, Gas oven 350°F.
"Electric oven 425°F, Gas oven 350°F."
why such a large disparity?
If you're thinking of the Peak Frean cookies, they're called Bourbons and can be found in most English goods stores. They do have filling, of course, but the proper way to eat them is to break them apart and scrape off the filling with your teeth!
Bourbons are the bomb!!
😂 Yaaaaasssss!!!!!
Always the first cookies to disappear from the package!
Hey Glen, my grandparents were born in the 20’s a few hours south of Sydney and I remember my grandmother making biscuits very similar to these when I was growing up . As kids we never liked them much, we preferred the tinned biscuits you talked about or something more modern like a Tim Tam. Nan however loved having these things WITH HER TEA! I think it’s just a depression era kind of trend that people of the time just sort of fell into.
I was gonna say are they like Tim tams but without the chocolate coating on the outside or the cream in the middle?
I reckon you are right about the depression era trend.
We are lucky bully beef was discontinued
Glen, I have the same opinion on modern conveniences in the kitchen as my grandmother: "If you have to option to do something more easily or more quickly, why would you do it the hard way?" She wasn't one to grab any random gadget that came her way, but she did make a point to keep up with things that could make life easier, like microwaves and electric mixers. I did learn how to make all this stuff by hand, because "you might not be able to afford X, Y, or Z when you first set up housekeeping for yourself", but once I had a technique down, it was efficiency all the way.
Definitely a dunker. I am making these asap!
Reminds me of Biscotti. It would make a good dipping cookie in tea or coffee.
These are definitely to serve with tea or milk.
Looks like a recipe which maybe linked with rationing.
(I'm Australian, I've seen similar recipes used by my Nan during my childhood. Instead of laying flour down, try laying the almond down, add to top as well.)
Enjoy your fails as much as the wins!
You two do great work!
Never seen, eaten, nor heard of these in Oz but from your reaction I can see why.
Can’t win ‘em all.
Hello Glen, I have tried baking this today and I have added a bit of cocoa powder to the flour and also some chopped chocolate along with a tiny bit of coffee powder to bring out the chocolate flavour and I have to say it does taste amazing now! Thanks for the recipes and the videos, I often take inspiration and either adjust the recipes tiny bit or just bake as you do and I have NEVER been dissapointed (and neither have been others who taste it afterwards :D).
I also very much enjoy the way you cook and bake and how you show your fans that there is no science in it. Thanks a ton again and have a lovely day!
Thanks for confirming to us, what I was thinking.
Salt, Cocoa Powder, Instant Coffee or a shot of Espresso!
Also some Cinnamon would kick it up a notch!
LOL...I just typed a comment then went back to reading comments. I basically said what you said. 👍
7:53 “A bit dry” sounds like they’re similar to something we Swedes 🇸🇪 bake, but the decoration is not almonds but pearl sugar (or whatever that is called overseas).
Hoo hoo! More cookies!!♥️ love Jules
So great! I love your approach to baking and experimenting. Thanks for these videos.
Try rolling or patting out on cocoa powder or between wax paper to avoid the flat flour taste on the tongue. They would probably be good dipped in coffee.
My thoughts exactly (roll in cocoa).
I'd also add salt, vanilla, espresso and grated semi-sweet choc bar (not chips).
Vanilla and a bit of coffee flavour in some form might help. And salt. I wonder too if they could be rolled out slightly more thinly and paired together with a buttercream filling..
GLEN,
Thank you so much for the adjustment to the volume adjustment the new level works wonderfully well. Great recipe and presentation tonight.
Respectfully,
TIMO
They sound like Peek Frean Bourbon cookies. Not chocolatey and not anything else either! 🇨🇦💕
Glen. I so like the honesty of your channel. That's what you have to do though. Try it and see. Thanks.
A lot of Australian recipes of this type are on the dry side, to be eaten with tea or coffee. In the 1930's coffee drinkers were rare and would have used coffee and chicory (a syrup still found in our supermarkets) because coffee was too expensive. Another point is that for a long time we bought packets of chopped nuts for cooking. These were mostly peanut with a tiny bit of walnut or almond and were chopped fairly coarse.
Hi! Sorry to be a bother, but I have a question are you Australian? If so could you please share an Australian recipe? I help with 8 th grade special education students and we are traveling the world. We see a video on the country and try something made in that country. We generally purchase it, if it is easy to make I will like to try making it. I am located in the state Michigan USA. Thank you in advance.
@@patcole-home3152 You could go with the classic Aussie piece and do ANZAC Biscuits.
@@TheMimiSard Thank you! I just looked them up....they sound delicious!! We are going to try them.
@@patcole-home3152 Yes ANZAC Biscuits or Damper - th-cam.com/video/MApywRUpJII/w-d-xo.html
@@patcole-home3152 If you can get a fairly plain vanilla sponge cake look up a Lamington recipe (Glen may or may not have done one) or yeah ANZAC biscuits as mentioned. If you can get “hundreds and thousands” in your cake decorating supplies you could also make fairy bread, with white bread and margarine spread, not mayo or butter
An equivalent (Canadian) flavour might be found in Peek Frean bourbon crème cookies. These are filled cookies and I think THAT is the extra “something” that makes them a treat. Just like the “fingers” produced in this video, the Peak Frean biscuit part of the bourbon crème cookie is pretty unremarkable without the filling.
I love the hard biscuit 'fingers'. The snap is the best part.
My grandmother's molasses jimmy cookie recipe instructed to mix the baking soda in the hot water....now I know why. I also saw that technique in fruit cake recipes. Thanks that tidbit of information Glen.
The colour illustrations from that old book would make great posters
I wondered right away why the recipe apparently had no salt. That would gave made a positive difference I think.
I thoroughly enjoy you channel. Thanks for the stellar content.
the 30's in Australia I assume the butter would have been salted by default unless it specifically asked for unsalted butter.
I love how you add the "something"...
I believe all recipes deserve a something!
As always. Great video!
Your channel is my go to on Sundays.
I love the old cookbook show!
Waiting for a recipe to surface from some pyramid crypt!!
Glen you need to ask your viewers how they used Marmite growing up. In New Zealand it was typical for children to take sandwiches to school in the 1970-80s that often would consist of Marmite and cheese or shock horror Marmite and potato chip sandwiches
I'm a kiwi kid and loved my marmite and salt and vinegar chip sandwiches in the 80s😂
I am 77 and still make Marmite, cheese and tomato sangers for lunch twice a week.
🦘 I faintly remember eating something lame like these as a kid in Australia.
From a young kid I have always made Damper breads in various forms (with or without butter, milk, milk powder, sultanas, raw sugar, brown sugar, golden syrup and milo in the batter)
I still make them, slice it up & freeze it. Then cook it in the toaster.
This reminds me of TIM TAMS!! you bite off the ends and suck coffee through... amazing!
Hi Glen, I think salt may help also there is no vanilla in this recipe. I personally like walnuts I think they have a better flavor. Just a couple of ideas.
My mother made a chocolate shortbread cookie. This reminds me of it. It was a crisp cookie. I've never found the recipe. Love your channel.
Peek Freans Assorted! That’s the cookie you were hoping this would be minus the filling Glen❤. I never can find those so I’m assuming they are not sold anymore . Someone also mentioned a Tim tam which is similar minus the filling and coating .I like chocolate in small doses so a less chocolatey cookie recipe perfect with a tea I’m now going to be hunting for.
A quick online search shows a variety of Peek Frean cookies being sold (where else) on Amazon. One of the boxes has an image of those chocolate cookies I think Glen was referring to.
@@virginiaf.5764 yes my grandmother would buy them…I only liked the strawberry jam filled and my mom only liked the digestives so I think my grandfather ate the rest 😂
@@MamaStyles I don't think I've ever had those cookies. Never heard of them before this show. Maybe they weren't sold in New England, where I grew up.
What about adding espresso/instant coffee powder? That really amps up chocolate.
chocolate umami! love that......espresso....
Ahhhhh! That's the way the cookie/cooky crumbles!!😏
Great job. Good or questionable, I may try these. I like that you still showed this video. Make it my own.😁
Glen like an Arnotts Scotch Finger these Choc fingers needs to be dipped in Hot Cuppa Tea, Coffee or in Hot Chocolate. if its a finger Biscuits its dunkin time.theres no missing ingredients. cheers
Roll by hand and shape like a finger adding an almond slice as the fingernail. (Halloween.)
When rolling out dark dough, mix cocoa pwdr into the flour to lessen the appearance or roll between wax, plastic or parchment paper.
Were you referring to Peak Freen brand Assorted Cookies at the shows end? Hard biscuits with the holes and raw sugar sprinkled on top.
Glad that all your recipes don't work out either. A genuine cook!
Double the butter to 4 oz. to create a shortbread ratio. Then go with 2 oz. cornstarch and 4 oz. regular flour which makes for a lighter cookie, so I'm not sure the baking powder or egg are needed. High quality chocolate might help too.
When you were going through the recipe I thought No Salt? Add some orange zest and salt. perhaps Craisins. This is one of those recipes that would be fun to play with.
I love Julie's enthusiasm for cookies. we should all be that way! I know the cookies Glen was talking about. We used to buy a mix of cookies by Lanovara, I think. They had those chocolate ones . I'm in Buffalo NY, by the way.
Happy Sunday!
These look good
I bet they're finger shaped to easily dunk in a cup of tea.
I rekon so
So being Aussie I would have thought they wouldn't be sweet and would be baked hard and cooled before eating
Also was the depression so things like chocy would of been hard to find and expensive ... Not for the middle class Aussie back then .... At that point l mean ...
But with a Milky cup of tea ( english origin Balck tea with milk ) (( not herball)) would of been the go
Also afternoon tea was a thing so these would of been for things like book group meetings with the ladies or the CWA meets ( country women's association)... Not school lunches!
Something to ponder ....I am guessing but seems reasonable ... Lete know what you think
Looks like it can be adapted for low carb - coco powder and coconut oil (solid), sugar substitute and almond flour. I’ll have to try that this weekend while the storm goes through the area.
Biscuits like this probably go well with tea or coffee.
and julie with her impeccable timing
I read 'chocolate' and hit the playbutton... 😊.
Reading comments... oh no... how sad they were disappointing...
I remember my Great Gran had this book. I dunno where it is now, but I think my nan has it now somewhere.
Even Hydrox without the creamy chaser, are pretty raunchy.😊
I use parchment paper for texture. I've noticed things baked on parchment always have a nicer texture than any other method. I find silicone baking mats are the worst for texture.
Have you considered silicone baking mats? Absolutely love mine.
According to the City of Sydney archives it was released between 1 Jan 1940 and 31 Dec 1949. That doesn’t narrow it down much. But it does give you a decade I suppose.
You should do ANZAC biscuits for ANZAC day, 26th April! I reckon you would love em
Glenn, you put in an egg one at a time. You say it's because it incorporates faster. I might need to try and beat multiple eggs and then see if it will incorporate as fast as single egg at a time. It might be a while for me since spring is here and it's outdoor cooking season.
I wonder if they could be rolled thinner and used to make a sandwich cookie with yummy cream in the middle. Thanks Glen.
Glen! Now you need to develop a recipe for the cookies you mentioned at the end and share that with us! We all know what you meant and now I bet at least half of us have a hankering for them!
He does show the recipe in the book at the end of the video AND in the notes under the video click 'show more'
Seems like a biscotti. Ty for sharing
I agree the recipe could use some work. I actually wonder how it would be with maybe a little bit of milk, replace the chocolate for cocoa powder, maybe a pinch of salt and instant coffee, and cooking it at a lower temperature. Like maybe 300.
I did think of biscotti when u said slow oven, longer bake.
It obviously didn't catch on in Australia either.
Is it possible that there was too much egg? (That thing looks huge.)
Edit: I'm wondering if it's meant to be like a chocolate ripple biscuit? The recipe is similar.
you might try Chocolate Liqueur poured on(into) them as they are cooling to add deeper flavor and some moisture.
I have to agree with the other commenters who've said that these were probably made for dunking or just eating with tea or coffee.
I reuse my baking paper too! And aluminium foil plus plastic bags if they don't get too dirty
Me too. I have a drawer full of flattened and folded pieces of used tin foil, just like my mother did.
Using 'ground' almonds instead of 'chopped' could have spoilt the surface texture from crisping a little. A very basic recipe - my school recipe (I'm 75) was the same. The dough turned out to be quite soft!!
A recipe is never a failure because it gets eaten anyway.
You were thinking of Bourbon biscuits.
Based on the appearance and sound, I am wondering if this is like a Tam Tam, especially if enrobed in chocolate?
Also please remember ovens back than weren't 'fan forced'. Did the recipe specify which oven shelf?
Didn't use a fan oven - most Canadians don't have them.
What kind of Chocolate did you use? I don't know how long Australia's been hooked on Cadbury's "diary milk" choc, but - well it's been a LONG time... I know it's very very different from American chocolate... but not sure about Canadian? Probably wouldn't have made a HUGE difference... Quite possibly as suggested, it was created as a specific accompaniment.
Did you use salted or unsalted butter? I think a little salt, or at least salted butter and nuts, and vanilla extract would make a big difference.
I pretty much always use salted butter
Chouette ❤
What type of chicken lays blue eggs? I would love blue eggs. Do the hen's need any special nutrients to have their eggs blue?
I think replace a tablespoon of flour with cocoa powder and add a half teaspoon of instant espresso powder and some salt and these would be lovely!
Just what I was going to say 👍
Vanilla extract might’ve helped.
Oh that's a good idea and a bit of salt as was pointed out ... But Aussies never used salt in anything sweet let alone other baking delights
@@subhumann ha a noice salt replacement ha ewwww...and so colourizing
Hi Glen
I think you needed to make them thinner. Then after baking they would have been crisper, more like the biscotti.
so off to buy double choc tim tams then?
How disappointing. They looked so promising.
Perhaps you could add vanilla as well some salt. I will when I make them.
I bet these would be great in a tiramisu. They sound similar in texture to regular lady fingers.
A chocolate glaze of sorts would help. But I like less sweet things like this to have with coffee or tea ... like biscotti.
Hi Glenn and Julie! Since you didn't like the cookies you may not want to add this to the recipe, but you didn't include the 320° temperature. Sorry you didn't like them. I like that they make a small amount. I may try to make them in a little salt and a little vanilla. I wonder how they would be with frosting between two of them.
When I saw the title of the video I had hoped these were going to be home made TimTams. I wonder if the little something extra would be to coat these in chocolate like a TimTam?
I knew something was wrong when there was no happy dance 😊
At the end when you couldn't think of the name, were you thinking it was going to be like a Bourbon biscuit?
Food Wishes, Chef John, would say it needs a little cayenne powder.
I trust that you will figure out what it needs to give it a boost
There wasn't a lot of description of how you found them to taste but...
Maybe the addition of ginger? Maybe cinnamon?
Low oven might mean below boiling?
What about adding Nutella to the mixture?
I think I would dunk these. Finger shape cookies need to be dunked!
my granny made a similar biscuit but it was made with cocoa not melted chocolate i think cocoa would be better and less dry
As they are Australian, Vegemite would be the addition seeing as there was no salt in the recipe.
I remember it was not uncommon visting people and eating things like this as a kid among other crumbly dry slices / squares / rectangle products that were home cooked. You needed a drink with them.
Maybe they needed dessicated Kangaroo 😂
i dont think im gonna waste an egg on this recipe, its not julie approved