BE-RO Crunchies

Ingredients

• One Teacup ROLLED OATS
• 4-ozs. BE-RO FLOUR
• 2-ozs. COOKING FAT
• 2-ozs. MARGARINE
• 3-ozs. SUGAR
• Two Tablespoons GOLDEN SYRUP
• Three Teaspoonfuls Boiling Water
• A few Drops VANILLA ESSENCE

Method

1. 1

   Cream together the Fats and Sugar.

2. 2

   Add Syrup, Boiling Water, and the Vanilla Essence.

3. 3

   Stir in the Flour and Oats, and mix well.

4. 4

   Roll into Balls (about 28).

5. 5

   Place on a greased baking sheet and bake in a moderate oven (350°—375° F.) for 15 to 20 minutes.

6. 6

   When cool, decorate with a little Icing.

As published

This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 8. The excerpt below is the record exactly as published.

BE-RO Crunchies z ' cs ¥ One Teacup ROLLED OATS. One Lp senile GOLDEN 4-ozs. BE-RO FLOUR. SYRU 2-ozs. COOKING FAT. Three Teaspoonfuls Boiling 2-ozs. MARGARINE. Water. 3-ozs. SUGAR... A few Drops VANILLA ESSENCE. Cream together the Fats and Sugar. Add Syrup, Boiling Water, and the Vanilla Essence. Stir in the Flour and Oats, and mix well. Roll into Balls (about 28). Place on a greased baking sheet and bake in a moderate oven (350°—375° F.) for 15 to 20 minutes. When cool, decorate with a little Icing. = Brandy Snaps } Teaspoonful GROUND GINGER. One Teaspoonful BRANDY 2-ozs. BE-RO FLOUR. 2-ozs. SUGAR. or RUM (or ESSENCE). 4 4 Teaspoonful Grated 2-ozs. MARGARINE. LEMON RIND. Two Tablespoons GOLDEN SYRUP

Cook this with the app: pantry check, scaling, and the assistant.