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My wife has a family 'chocolate' biscuit recipe that is only memorable in ounces:
8oz plain flour
8oz butter (plus half a tsp of salt if unsalted)
4oz granulated sugar
2oz cocoa powder.I still manage to cock it up often - most recently by only putting in 4oz of butter, which made them really dense and crumbly.
They work great with some orange zest in as well, and would presumably be improved with some actual chocolate.
tbc
rj
Lovely. Does anybody else prefer to measure in imperial for baking? As in
1oz oats
2oz flour
4oz sugar
Etc
I find it much more convenient and memorable. But my other half is European and her scales only measure in g. Must get me some old fashioned ones.