My Mum, Barbara, loved to bake. She would fill tins with biscuits and cake, ready for the hordes of hungry grandchildren. She made lamingtons in some special secret way, so that no store-bought one ever measured up. My sister wouldn’t pick us up when we visited her, unless there were firm assurances that there was a large stash of lamingtons in the luggage. 3 dozen was the usual fee!
Cooking treats like this though, is part of the old-fashioned way of life that is second nature to many of us. I love knowing that my family aren’t eating a whole lot of preservatives or colours, and the flavour is always better than bought.
I have no idea where this recipe came from, it’s just always been Nutties to us. They resemble Anzac Biscuits, but again, traditional Anzacs don’t hold a candle to Barbara’s Nutties. I have been making them in 3 and 4 dozen batches on Sunday mornings to get us through an entire week. They are rather more-ish, and go great with a cup of coffee to ward off the afternoon hungry patch. You’ve been warned!
The recipe is super simple! These quantities make about 24 – 28 depending on how small you spoon them out. I normally make a 1 1/2 batch.
- 2 1/2 cups Rolled Oats
- 1 cup Sugar
- 1 cup Self-Raising Flour
- Pinch of Salt
- 1 tablespoon Treacle or Golden Syrup
- 4 oz Marg or Butter
- 1 teaspoon carb soda
- 1 egg, lightly beaten.
Put your oats, sugar, flour and salt in a big mixing bowl and mix around.
Melt the Butter/Marg and the Syrup in a medium-sized saucepan until it’s completely melted. While still hot, add the Bi-Carb soda. This should react with the mixture and foam up. That’s why you need a bigger than small saucepan!
Pour the melted Butter mixture into the dry ingredients, and add the lightly beaten egg. You can see I used 2 eggs above, as our eggs are a little on the small side. You want your mixture to be nice and moist all the way through, so that it hangs together when you make it into balls.
Shape the Nutties into balls and press onto a lined baking tray. They will spread a bit when baked, but break apart easily.
Bake in a moderate (180C) oven, usually for only 10-15 minutes or until golden. Watch them carefully as they go from gold to brown in a couple of minutes. Gold is the best, as they are still soft and slightly gooey inside.
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This sounds really nice just a little different from Anzacs because of the addition of an egg or two.
Cassandra I made a batch of Barbara’s Nutties this morning (Saturday) and yes you’re right they are indeed very moorish. I’m just finishing one as I type 🙂
I’m so glad you gave them a try! It’s hard work here making a big batch last 5 days.