Food can be a strange thing, but it can also be a historical thing to. I mean what we call biscuits, is known in the UA as cookies, and there biscuits are scone like to us and what they call scones is one big round cut into wedges. Why is this and how did it occur. Some people might not care as long as its tastes good. But I’m sure these subtle food naming difference represent something deeper historically.
This thinking about food history really came about after a colleague went to the USA and reported back about the triangle wedge scones. She said they were similar in texture and taste but not the same as our cones. It posed the question why were scones in USA different from ours. We guessed maybe our strong connection with the English lead us to follow their food and baking traditions long after maybe the Americans had abandoned them. Was it availability of ingredients, was it to serve some other purpose. We couldn’t really get to the bottom of it.
But my point is why food is cooked eaten and named is really a link to the history of a country or region. A dish usually evolves because of need plus available ingredients. So by looking deeper as to why a dish/recipe is the way it is you can understand the history behind it and of the region it comes from. Eg Damper is an example. It’s an Australian bread , but it’s made pretty much with flour salt and water (sometimes milk), but no yeast, it’s also traditionally cooked on the coals of campfires. Why? Well it evolved out in the Australian outback where people did have access to flour and salt but wouldn’t have had access to yeast. They probably didn’t have access to an oven, particularly if they were exploring, mustering, travelling or early settlers. So from all of these we get damper but also a bit of understanding of life in the Australian outback 100 plus yrs ago.
So what does this have to do with the Sundays with Joy facebook group? This week we made S’mores brownies. Now I know brownies are a North American thing, Cleary born form a need for a fudgy cake type slice, but I had no idea what S’mores are. In fact I’m still a bit lost on what they are, I’m suspecting they are something we call something different tin Australia (again why does this happen, what’s the reason behind it). I’m guessing they are marshmallow campfire things. Joy’s intro into the recipe in the book kind of gives that away.
But is uses Graham crackers which really threw me. Some investigation and some help from the Sundays with Joy facebook group gave me the indication they were a basic sweet biscuit (if they are a biscuit then why are they called a cracker, not a cookie?) . I suspect my choice of plain sweet biscuits (Arnott’s Granita biscuits) wasn’t quite right but none the less a set out to bake me something I didn’t quite understand (again what are s’mores?).
The ingredients look pretty promising
whatever county you’re in it was chocolaty fudgy goodness with marshmallows on top and biscuit chunks within and I’m hoping thats what it was supposed to be.
Recipe in the Joy the Baker cookbook
Blog link up via Bakeaholic Mama