OK, what is a pizzelle maker? Because I'm just thinking something totally unrelated to biscuits, and shouldn't be in the kitchen at all!!!

Thanks for being so generous, I am NOT going to try all of these (I'd be even rounder than I am now) but I AM going to make the ANZACS, thank you Hollowfox for that.

I have a garibaldi recipe from my mums' cook book, published in 1952, it has thing like "if fresh eggs are unavailable, use 2 tbspn powdered egg" and alternatives to dried fruit and brown sugar which were impossible to get then because they were still rationed!

We called them Squashed Fly biscuits, and the Lincoln biscuits (ones with the little bobbles on) were goosebump biscuits, because I once said (aged about 4) that they looked like Rich Teas with goosebumps.

Anyway, please feel free to post privately to the address given at the beginning of the thread, this one may need pruning soon!

LTS