* Adapted from a recipe in the Australian Women’s Weekly 100 Delicious Biscuits and Slices cookbook, by Ellen Sinclair (1972)

4 cups wholemeal spelt flour

1.5 tsp baking powder

1/2 tsp salt

250g butter

2 cups raw sugar

2 large eggs

2 tsp vanilla

1 tbsp milk

Sift flour and baking powder with salt. Set aside. Cream butter, add sugar gradually. Beat until light and fluffy. Add well-beaten eggs, vanilla and milk. Add sifted dry ingredients and work until the dough is firm enough to handle. Refrigerate at least one hour.

(Next you’re meant to roll out and use a cookie cutter, but we didn’t)

Roll dough into balls and place on greased baking sheet - they expand. Some we sprinkled with hundreds and thousands found lurking in the pantry.

Bake at 180 degrees C for 10 minutes. Cool on tray and store in an airtight container. Makes many!