SpanglefishRecipes to Enjoy | sitemap | log in
tumph


 

BISCUIT RECIPES 

 

BISCUITS - Menu

  1. Abernethy Biscuits
  2. Almond Fingers
  3. Animal Biscuits
  4. Anzac Biscuits
  5. Arrowroot Biscuits
  6. Ayrshire Shortbread
  7. Biscuits
  8. Butter Biscuits
  9. Canadian Shortbread
  10. Chocolate Cracknels
  11. Chocolate Peanut Biscuits
  12. Chocolate Roughs
  13. Chocolate Wheaten Biscuits
  14. Cinnamon Biscuits
  15. Clover Biscuits
  16. Coconut Shorties
  17. Coffee Biscuits
  18. Coffee Fingers
  19. Cream Crackers
  20. Crisp Cream Slices
  21. Crispies
  22. Crunchy Biscuits
  23. Date Biscuits
  24. Digestive Biscuits
  25. Dorset Biscuits
  26. Easter Biscuits
  27. Empire Biscuits
  28. Fancy Biscuits
  29. Flake Biscuits
  30. Fudge Biscuits
  31. Ginger Biscuits
  32. Ginger Crisps
  33. Ginger Snaps
  34. Golden Crunchies
  35. Iced Chocolate Biscuits
  36. Jam Biscuits
  37. Jumbles
  1. Lancashire Biscuits
  2. Lemon Biscuits
  3. Milk Chocolate Pixico
  4. Mock Priory Biscuits
  5. Mock Rice Biscuits
  6. Napoleon Biscuits
  7. Nursery Biscuits
  8. Oaten Crunchies
  9. Oatcakes
  10. Oatmeal Biscuits
  11. Orange Biscuits
  12. Paris Biscuits
  13. Parkins
  14. Petticoat Tails
  15. Rich Abernethy Biscuits
  16. Rich Shortbread
  17. Rich Tea Biscuits
  18. Rye Biscuits
  19. Short Biscuits
  20. Shortbread
  21. Shrewsbury Biscuits
  22. Snaps
  23. Spiced Biscuits
  24. Sponge Biscuits
  25. Sugarless Biscuits
  26. Sultana Biscuits
  27. Sweet Meal Biscuits
  28. Vanilla Biscuits
  29. Water Biscuits
  30. Wholemeal Ginger-nuts


Abernethy Biscuits

Ingredients:
  • 2 teacups ( 1/ 2 pound) self raising flour.

  • Pinch of salt
  • 3 ounces cooking fat
  • 1 1/ 2 tablespoons sugar

  • Quarter teacup milk
Methodology: Rub the fat into the flour and salt.
Melt the sugar with milk in a saucepan, leave till tepid, then stir into dry ingredients.
Knead lightly and roll out thinly.
Cut into rounds, and make two holes in the centre of each with a skewer or knitting needle.
Bake on a greased tray in a moderate oven till crisp and golden brown for 15 to 20 minutes.
Oven heat: gas mark 4 or D, 375 degrees F.

Almond Fingers

Ingredients:
  • 2 teacups self raising flour.
  • Good pinch ground cinnamon or spice
  • 3 ounces margarine or lard
  • 3 ounces fine sugar
  • 1/ 2 teaspoon almond essence

  • 1 egg
  • A little milk
  • Crushed wheat flakes
Methodology: Mix flour and spice and rub in fat, then add sugar.
Mix to a stiff paste with the essense, egg, and milk.
Roll out thinly on a floured board.
Cut into fingers, brush with egg or milk, and sprinkle with wheat flakes.
Bake in a moderate oven till lightly browned - 15 to 20 minutes.
Oven heat: gas mark 4 or D, 375 degrees F.

Animal Biscuits

Ingredients:
  • 4 ounces margarine
  • 3 rounded tablespoons sugar
  • 1 ounce chocolate (melted)
  • A few drops vanilla essence
  • 1 egg
  • 11/2 teacups self raising flour
Methodology: Cream margarine and sugar together, then beat in the melted chocolate till colour in evenly blended.
Add the flavouring, mix in the flour, and egg to bind to a firm paste.
Roll this out about one-eighth of an inch thick.
Cut into animal shapes with a knife and cutters, pinching all joins well together.
Bake on a greased tray in a moderate oven from 15 to 20 minutes, then cool on a wire tray.

When biscuits are cold the animal shapes may be outlined with a little royal icing, using a bag and thick writing tube.
Oven heat: gas mark 4 or D, 375 degrees F.


Anzac Biscuits

Ingredients:
  • 3 ounces (85g) porridge oats
  • 3 ounces (85g) desiccated coconut
  • 4 ounces (100g) plain flour
  • 4 ounces (100g) caster sugar
  • 4 ounces (100g) butter; melted
  • 1 tablespoonful golden syrup
  • 1 teaspoonsful bicarbonate of soda
Methodology: Preheat the oven to 180 degrees C/ Gas mark 4/160 degrees C fan oven.
Put the oats, coconut, flour and sugar in a bowl.
Melt the butter in a small pan, or microwave and stir in the golden syrup.
Add the bicarbonate of soda to 2 tablespoons of boiling water, then stir into the golden syrup and butter mixture.

Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture.
Stir gently to incorporate the dry ingredients.

Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1 inch apart to allow room for spreading.
Bake in batches for 8-10 minutes until golden.
Transfer to a wire rack to cool.


Arrowroot Biscuits

Ingredients:
  • 1 teacup self raising flour
  • 2 ounces arrowroot
  • 1 level tablespoon sugar
  • 2 ounces margarine (or half lard and half margarine)
  • 1 egg
  • Squeeze of lemon juice
  • Milk if necessary
Methodology: Mix the dry ingredients and rub in fats.
Mix to a stiff paste with the egg and lemon juice, adding milk only if required.
Roll out biscuit thin on a floured board, prick, and cut into rounds with a fluted cutter.
Bake in a slow oven for about 20 minutes, till golden brown
Oven heat: gas mark 3 or C, 300 degrees F.

Ayrshire Shortbread

Ingredients:
  • 6 ounces self raising flour
  • 2 rounded tablespoons semolina
  • 4 ounces fine sugar
  • 4 ounces margarine ( or half cooking fat and half margarine)
  • 1 egg
  • Creamy milk
Methodology: Sieve the flour and semolina together, rub in the fats, then add the sugar, and bind to a stiff paste with the egg and rich milk.
Roll out thinly, prick all over, and stamp into rounds with a fancy cutter.
Bake in a moderate oven for 15 minutes, till a pale brown.
Cool on a wire tray.
Oven heat: gas mark 4 or D, 375 degrees F.

Biscuits

Biscuits

Ingredients:
  • 1 cup flour
  • 1 cup of semolina
  • 1 cup of sugar
  • 3 ounces of margarine or butter
  • 2 eggs
  • 1 tablespoonful of milk to mix.
Methodology: Mix ingredients together.
Place biscuit shapes on a greased baking tin.
Bake in hot oven until cooked, 10 minutes approximately.

Butter Biscuits

Ingredients:
  • 4 ounces brown sugar
  • 4 ounces margarine
  • 4 ounces flour
  • 1 egg
  • Some blanched almonds
Methodology: Cream sugar and margarine, work in flour and moisten with egg.
Roll out half-inch thick and cut in rounds about 3 inches diameter.
Put a blanched half almond on each biscuit.
Bake on a greased tin in a moderate oven for about 15 minutes.

Canadian Shortbread

Ingredients
  • 8 tablespoons (6 ounces) rolled oats
  • 2 tablespoons (2 ounces) flour
  • 2 tablespoons (2 ounces) sugar
  • 1 level teaspoon baking powder
  • 4 ounces of margarine or butter
Methodology: Mix the dry ingredients and work to a stiff paste with melted margarine or butter.
Put mixture into greased sandwich tin and press down.
Bake in a slow oven for 1 hour.
Mark into pieces and cool on wire tray.

Chocolate Cracknels

Ingredients:
  • 2 rounded tablespoons sugar
  • 1 rounded tablespoon cocoa
  • 2 tablespoons milk
  • 1 ounce of walnut of margarine
  • 4 tablespoons rolled oats
  • A few drops vanilla essence
Methodology: Put sugar, milk, and margarine in a saucepan, bring to the boil and boil for 2 minutes, then cool slightly.
Mix cocoa and oats, and stir into the pan, making a stiff mixture.
Flavour to taste.
Drop in small spoonfuls on a greased ashet, and leave overnight to firm.
Half oats and half wheatflakes make a good mixture, and the cracknels are much improved by drying off in a cool oven or on the plate rack.

Chocolate Peanut Biscuits

Ingredients:
  • 4 ounces peanut butter
  • 8 saccharine tablets
  • 2 tablespoons hot water
  • A few drops vanilla
  • 2 tablespoons chocolate powder (or 11/2 tablespoons cocoa)

  • 1 egg
  • 11/2 teacups self raising flour
Methodology: Put the butter in a basin, with the saccharine disolved in the hot water, and beat to a cream
Add the vanilla, then the flour and chocolate, beating well and binding to a dough with the egg.
Knead, roll out thinly, and cut into rounds.
Bake on a greased tray, in a moderate oven, for about 15 minutes.
Oven heat: gas mark 4 or D, 375 degrees F.

Chocolate Roughs

Ingredients:
  • 1 ounce of cornflakes
  • 1/4 pound of chocolate
Methodology: Chop up the chocolate roughly, put it in a basin.
Stand the basin over a saucepan containing hot water.
When the chocolate has just melted, stir in the cornflakes gently to avoid breaking them.
When all the flakes are blended with the chocolate, place the mixture in to heaps on waxed paper, and allow them to set.
Should make 8-10 roughs according to the size you choose.

Chocolate Wheaten Biscuits

Ingredients:
  • 6 ounces wheaten flour
  • 2 ounces lard ( or half lard, half margarine)
  • 2 rounded tablespoons sugar
  • Pinch of salt
  • 1/4 teaspoon baking soda

  • 1 level teaspoon cream of tartar
  • 1 egg
  • A little milk
Methodology: Rub the fat into the flour, then mix in the other dry ingredients.
Bind to a paste (not too stiff) with egg and milk.
Roll out to moderate thickness on a board costed with wheaten flour.
Prick over and cut into small rounds.
Bake in a moderate oven till crisp and lightly browned - about 15 minutes.
When cold cover with:
Chocolate Coating:
Ingredients:
  • 3 rounded tablespoons sugar
  • 2 rounded tablespoons cocoa
  • 2 tablespoons milk
  • A small pice of margarine
  • A few drops vanilla.
Methodology: Put all into a saucepan and stir over a gentle heat till mixture is thick.
Use while hot, coating the biscuits evenly - having an ashet under the wire tray to catch drips.
Oven heat: gas mark 4 or D, 375 degrees F.

Cinnamon Biscuits

Ingredients:
  • 31/2 tablespoons flour

  • 1 level teaspoon ground cinnamon
  • 1/4 teaspoon baking powder.

  • 2 ounces sugar
  • 2 ounces margarine
  • 1 egg
  • A little milk to mix if necessary.
Methodology: Mix dry ingredients, run in margarine, and mix to a stiff paste with egg and milk.
Roll out thinly, cut into rounds, and bake in a moderate oven till crisp and lightly browned - about 15 minutes.
When cool, biscuits may be sandwiched with jam.
Sprnkle with sugar, or coat with glace icing.
Oven heat: gas mark 4 or D, 375 degrees F.

Clover Biscuits

Ingredients:
  • 11/2 ounces margarine

  • 11/2 ounces sugar

  • 4 ounces plain flour
  • 1 egg
Methodology: Cream margarine and sugar, stir in flour and egg lightly beaten.
Knead lightly with your fingers to a smooth dough.
Roll out 1/6 of an inch thick.

Cut into rounds and cut 3 small circles in half of these.
Brush the plain rounds with a layer of jam and cover with the ones with holes in them.
Bake on a greased pan in a moderate oven for about 20 minutes.
Cool on wire tray.
Fill holes with warm jam.


Coconut Shorties

Ingredients:
  • 2 ounces sugar
  • 2 ounces dessicated coconut
  • 4 ounces flour
  • 1 egg yolk
  • 2 ounces margarine
  • Milk
  • 1/2 teaspoon baking powder

Methodology: Sieve flour and baking powder.
Stir in coconut.
Cream margarine and sugar, add flour mixture.
Make into a stiff paste with the beaten egg yolk and a little milk.
Turn onto a baking board and knead until paste is smooth.
Roll out, cut in two rounds (or if preferred cut into fancy shapes) and bake in a fairly slow oven.


Coffee Biscuits

Ingredients:
  • 1 tablespoon treacle
  • 1 tablespoon sugar
  • 2 tablespoons cooking fat
  • 1 teaspoon mixed spice
  • Pinch of salt
  • 2 tablespoons black coffee
  • 1 level teaspoon baking soda
  • Wheaten flour to mix
Methodology: Put ingredients, except soda and flour, into saucepan and stir over a gentle heat till dissolved.
Cool slightly, then stir in the soda and enough flour to make a firm dough.
Knead, roll out to about quarter-inch thick, and cut into rounds.
Bake on a greased tray, in a moderate oven, from 15 to 20 minutes.
Oven heat: gas mark 4 or D, 375 degrees F.

Coffee Fingers

Ingredients:
  • 3 rounded tablespoons self raising flour
  • 11/2 ounces margarine

  • 11/2 ounces sugar

  • 2 teaspoons coffee essence
  • 1 egg
  • Crushed wheat-flakes
Methodology: Rub the margarine into the flour, then add sugar and coffee, and egg to make a stiff paste.
Roll out thinly, cut into squares, and place on a greased tray.
Brush with egg and sprinkle with wheatflakes.
Bake in a fairly hot oven from 12 to 15 minutes, then cool on a wire tray.
Oven heat: gas mark 4 or D, 375 degrees F.

Cream Crackers

Ingredients:
  • 2 teacups plain flour
  • Pinch of salt
  • 3 ounces margarine
  • Tepid water to mix
Methodology: Mix flour and salt, rub in margarine, then bind to a stiff paste with the tepid water.
Turn mixture on to a floured board, beat with rolling pin till smooth, and roll out thinly.
Prick all over and cut into squares.
Bake on a greased tray, in a moderate oven, till lightly coloured - 7 to 10 minutes.
Cool on a wire tray, and store in a tin.
Oven heat: gas mark 5 or E, 400 degrees F.

Crisp Cream Slices

Ingredients:

  • 1/2 pound of flour

  • 3 ounces of margarine
  • 3 ounces of lard
  • Pinch of salt
  • 1 teaspoonful of lemon juice
  • Cold water to mix
  • Cream and jam
  • A little icing sugar to sprinkle on the top.
To make the pastry:
Sift the flour and salt. Put the margarine and lard on a plate and mash them together with a fork until soft, then divide this into four portions.
Rub one portion of the fat into the flour.
Sprinkle in the lemon juice and mix to a pliable paste with cold water (about 4 1/2 tablespoonfuls of water).

Turn the paste onto a lightly floured board. Knead it for a minute or two until smooth. Then roll it out to an even oblong of about 51/2 to 6 inches wide, and about 12 to 14 inches in length.

Turn it over and add one portion of fat in little dabs down 2/3 rds of paste.

Fold in three, and roll out. Repeat two more times. Fold and leave in a cool place for 20 minutes.

Roll out in oblong about 7 inches by 28 or 30 inches.
Fold in four inch length until the pastry is used up.
Leave in a cool place for 1/2 hour, then cut into slices, 1/4 inch thick using a floured knife.

Put half these slices on a baking sheet, give the others a half twist and place them on another baking sheet.

Bake for 8 to 10 minutes in a hot oven; mark 8. When cold, spread flat slices with jam. Cover with cream and top them with twisted slices. Sprinkle with a little icing sugar.



Crispies

Ingredients:

  • 4 ounces of self raising flour
  • 4 ounces of porridge oats
  • 4 ounces of margarine
  • 4 ounces of sugar
  • 1/2 teaspoonful of baking soda
  • 1 teaspoonful of syrup
  • 1 pinch of salt
  • 1 tablespoonful of water
  • Vanilla essence

Methodology:

Cream the margarine and sugar, add syrup, and soda dissolved in boiling water. Mix well. Stir in flour, oats, flavouring and salt. Make into balls and bake in moderate oven.



Crunchy Biscuits

Ingredients:
  • 1 teacup self raising flour
  • Pinch of salt
  • 2 ounces margarine or lard
  • 2 tablespoons sugar
  • 2 rounded tablespoons semolina
  • 1 egg
  • Milk to mix
  • Wheat flakes
Methodology: Sieve the flour and salt, rub in the fat, then sieve the other dry ingredients.
Add the egg and enough milk to make a stiff paste.
Knead and form into a roll.
Lay aside in a cool place to firm for 30 minutes, then cut across in slices quarter-inch thick.
Place these flat on a greased tray, brush with egg or milk, and sprinkle with wheat flakes.
Bake in a moderate oven from 15 to 20 minutes, till golden brown.
Oven heat: gas mark 4 or D, 375 degrees F.

Date Biscuits

Ingredients:
  • 2 teacups self raising flour
  • 3 ounces margarine or lard
  • 3 ounces of sugar
  • 1 egg
  • 2 ounces chopped dates
Methodology: Cream the fat and sugar, then beat in the egg and flour, having a stiff mixture, and lastly work in the fruit.
Knead and roll out thinly, cut in fancy rounds, and bake on a greased tray in a moderate oven for 15 minutes or so till crisp and lightly browned.
Cool on a wire tray.
Oven heat: gas mark 4 or D, 375 degrees F.
Digestive Biscuits Ingredients:
  • 5 rounded tablespoons self raising flour
  • 5 rounded tablespoons oatmeal
  • Pinch of salt
  • Pinch of baking soda
  • 2 tablespoons sugar
  • 1 tablespoon water
  • 21/2 ounces cooking fat

Methodology: Mix the dry ingredients, rub in the fat, and bind to a stiff consistency with the water.
Knead and roll out, prick and cut into rounds.
Bake in a moderate oven till crisp and lightly browned - 15 to 20 minutes.
Oven heat: gas mark 4 or D, 375 degrees F.


Dorset Biscuits

Ingredients:
  • 1/2 teacups self raising flour

  • 3 ounces margarine and lard mixed
  • 2 tablespoons fine semolina
  • 2 tablespoons sugar
  • 1 egg
  • A little milk
Methodology: Rub the fats into the flour, then add the other dry ingredients and egg, and mix with enough milk to make a firm dough.
Knead lightly on a floured board, roll out about quarter-inch thick, cut into fingers, and bake in a moderate oven from 10 to 15 minutes.
Oven heat: gas mark 4 or D, 375 degrees F.

Easter Biscuits

Ingredients:
  • 4 rounded tablespoons self raising flour
  • 1 rounded tablespoon fine semolina
  • 21/2 ounces margarine

  • 21/2 ounces sugar

  • 1 tablespoon small raisins
  • 1 egg
  • A little milk
Methodology: Rub the margarine into the mixed flour and semolina; then add sugar, raisins, egg and a little milk to make a stiff paste.
Knead lightly on a floured board, roll out thinly, and cut into fancy rounds.
Bake in a moderate oven for 15 minutes, or till crisp and lightly browned.
Oven heat: gas mark 4 or D, 375 degrees F.

Easter Cookies

Ingredients:
  • 1- cup whole pecans
  • 1-teaspoon vinegar
  • 3 egg whites
  • pinch of salt
  • 1-cup sugar
  • wooden spoon
  • tape
  • Bible
EASTER COOKIES

Preheat the oven to 300 (this is important-don't wait 'til you're half-done with the recipe)

  • 1. Place the pecans in the baggie and let the kids beat them with the wooden spoon to break them into pieces.
    Explain that after Jesus was arrested, He was beaten by the Roman soldiers.
  • Read John 19:1-3
  • 2. Put the vinegar into a mixing bowl.
    Let each child smell the vinegar.
    Explain that when Jesus was on the cross and He became thirsty, He was offered vinegar to drink.
  • Read John 19:28-30
  • 3. Add the egg whites to the vinegar.
    The eggs represent life.
    Explain that Jesus gave His life so that we could have life.
  • Read John 10:10-11
  • 4. Sprinkle a little salt into each child's hand and let them taste it.
    Put the rest into the bowl.
    Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.
  • Read Luke 23:27
  • 5. So far the ingredients are not very appetizing.
    Add 1 cup of sugar.
    Explain that the sweetest part of the story is that Jesus died because He loves us.
    He wants us to know and belong to Him.
  • Read Psalm 34:8 and John 3:16
  • 6. Beat the egg whites with a mixer on high speed for 12 to 15 minutes, until stiff peaks form.
    Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.
  • Read Isa. 1:18 and John 3:1-3
  • 7. Fold in the broken nuts.
    Drop by teaspoons onto a wax paper cookie sheet.
    Explain that each mound represents the rocky tomb where Jesus body was laid to rest.
  • Read Matt. 27:57-60
  • 8. Put the cookie sheet in the oven, close the door and turn the oven off.
  • 9. Give each child a piece of tape and seal the door.
    Explain that Jesus tomb was sealed.
  • Read Matt. 27:65-66
  • 10. Go to bed.
    Explain that they may feel sad to leave the cookies in the oven overnight and that Jesus followers were in despair when the tomb was sealed.
  • Read John 16:20-22
  • 11. On Easter morning, open the oven and give everyone a cookie.
    Notice the cracked surface and take a bite. the cookies are hollow!
    ON THE FIRST EASTER, Jesus' followers were amazed to find His tomb empty.
  • Read Matt. 28: 1-9

    Empire Biscuits

    Ingredients:
    • 1 teacup self raising flour
    • 1 rounded tablespoon semolina
    • 21/2 ounces margarine and lard mixed

    • 11/2 ounces fine sugar

    • A few drops almond essence
    • 1 egg
    • A little milk
    • Jam
    Methodology: Mix the flours and rub in the fats, then sugar, flavouring and egg and a little milk to make a firm paste.
    Roll out thinly, and cut into rounds and rings of equal size.
    Bake these on a greased tray, in a moderate oven, till golden brown - about 15 minutes.
    Cool on a wire tray, then sandwich a round and ring together with a little jam.
    Sprinkle biscuits with sugar and serve.
    Oven heat: gas mark 4 or D, 375 degrees F.

    Fancy Biscuits

    Ingredients:
    • 2 rounded tablespoons flour
    • 2 rounded tablespoons cornflour (or arrowroot)
    • 1 rounded teaspoon baking powder
    • 2 ounces margarine
    • 2 ounces sugar
    • 1 egg
    • A few drops of almond or vanilla essence
    • Jam
    Methodology: Sieve the flours and baking powder together.
    Cream margarine and sugar, then beat in dry ingredients with the egg, and flavouring to taste, having a fairly soft mixture.
    Drop in small teaspoons well apart on a greased baking tray.
    With a damp folk, lightly shape each like a small shell, marking the top with lines.
    Bake in a hot oven til set and very lightly browned - 7 to 8 minutes.
    Cool and sandwich together with jam.
    Oven heat: gas regulo 6-7, f-g; 425 to 450 degrees F.

    Flake Biscuits

    Ingredients:
    • 3 ounces margarine
    • 2 rounded tablespoons sugar
    • 1 level tablespoon syrup
    • A few drops vanilla
    • 1 level teaspoon baking soda
    • 2 tablespoons hot water
    • 3 rounded tablespoons flour
    • 1 cup rolled oats.
    Methodology: Cream margarine, sugar, and syrup together, and beat in the vanilla.
    Dissolve soda in the hot water and stir into mixture, then beat in flour and enough oats to make a stiff mixture.
    Drop teaspoons of this well apart on a greased tray, and bake in moderate oven about 20 minutes.
    Leave on a wire tray to cool.
    Oven heat: gas mark 4 or D, 375 degrees F.

    Fudge Biscuits

    Ingredients:
    • 1 rounded tablespoom syrup
    • 2 ounces margarine
    • 2 rounded tablespoons sugar
    • 2 rounded tablespoons cocoa
    • A few drops vanilla essence
    • 6 ounces dried crumbs.
    Methodology: Melt syrup, margarine, sugar, and cocoa over a gentle heat.
    Flavour to taste, then stir in the crumbs, and mix thoroughly.
    Turn into a greased 7-inch sandwich tin or square tin.
    Spread evenly, mark into squares, and leave for 24 hours to firm.
    Toasted crushed wheatflakes make a very good substitute for the dried crumbs.

    Ginger Biscuits

    Ingredients:
    • 1 teacup flour
    • 2 ounces margarine
    • 2 ounces sugar
    • 2 teaspoons ground ginger
    • 1 level dessertspoon syrup
    • Water
    Methodology: Sieve the dry ingredients, and rub in the margarine.
    Dilute the syrup with a very little water, then mix with dry ingredients to make a stiff dough.
    Roll out thinly, cut into rounds, and brush lightly with milk.
    Bake on a greased tray, in a moderate oven, about 10 minutes.
    Allow to cool slightly before lifting on to a wire tray.
    Oven heat: gas mark 4 or D, 375 degrees F.

    Ginger Crisps

    Ingredients:
    • 2 ounces margarine
    • 2 ounces golden syrup
    • 1 level teaspoonful ground ginger
    • 1 ounce sugar
    • 2 ounces plain flour
    • Pinch of mixed spice
    • Pinch salt
    • 1/2 teaspoon lemon juice
    Methodology: Melt margarine, sugar and syrup in small saucepan without boiling.
    Sift flour, ginger, salt and spice and mix into the melted ingredients with the lemon juice.
    Drop the mixture in teaspoonfuls 3 inches apart on greased baking sheets.
    Bake in slow oven for 10 to 15 minutes until a rich golden colour.
    While still warm roll round the greased handle of a wooden spoon and leave on a wire tray to cool.

    Ginger Snaps

    Ingredients:
    • 3/4 pound self raising flour

    • 1 rounded teaspoon baking soda
    • 2 rounded teaspoons ground ginger
    • 1/2 pound sugar

    • 4 ounces margarine
    • 2 tablespoons syrup
    • 1 egg
    Methodology: Mix the dry ingredients, melt sugar, margarine, and syrup and stir into the dry ingredients, along with the egg to make a stiff paste.
    Form into balls, place on a greased tray a little apart, and flatten slightly with a fork.
    Bake in a moderate oven for 15 to 20 minutes and cool on a wire tray.
    Makes 60 snaps.
    Oven heat: gas mark 3 or C, 350 degrees F.

    Golden Crunchies

    Ingredients:
    • 11/2 ounces margarine or lard (or half and half)

    • 1 rounded tablespoon sugar
    • 1/2 teacup (2 ounces) self raising flour

    • 2 tablespoons custard powder
    • 1 tablespoon semolina
    • 1 egg
    Methodology: Cream fat and sugar and sieve in the dry ingredients.
    Mix to a stiff dough with the egg.
    Roll out quarter-inch thick, cut into fingers, and bake in a moderate oven for 15 to 20 minutes till crisp and golden brown.
    Oven heat: gas mark 4 or D, 375 degrees F.

    Iced Chocolate Biscuits

    Ingredients:
    • 2 ounces margarine
    • 2 ounces sugar
    • 1 egg
    • 2 ounces flour
    • 2 ounces semolina
    • 1 rounded tablespoon cocoa
    • A few drops of vanilla essence
    Methodology: Cream the margarine with the sugar, then gradually beat in the egg.
    Mix in flour, semolina, and cocoa, then the vanilla.
    Mix to a firm paste adding a little water if needed.
    Roll out one-eighth of an inch thick, cut into rounds with a fancy cutter, and prick.
    Bake on a greased tray in a moderate oven for 15 to 20 minutes, and ice when cold.

    To ice: Melt a small bar of chocolate by grating roughly and placing in a bowl over hot water.
    Spread the melted chocolate smoothly over the biscuits and leave to dry.
    Oven heat: gas mark 4 or D, 375 degrees F.


    Jam Biscuits

    Ingredients:
    • 2 teacups self raising flour
    • 3 ounces cooking fat
    • 1 egg
    • 11/2 tablespoons jam
    Methodology: Rub the fat into the flour.
    Mix egg and jam together, and stir into the flour mixture, having a stiff paste.
    Knead, roll out thinly, cut into rounds, and bake in a moderate oven for 10-15 minutes.
    Oven heat: gas mark 4 or D, 375 degrees F.

    Jumbles

    Ingredients:
    • 2 ounces butter
    • 2 ounces Demerara sugar
    • 2 ounces golden syrup
    • 2 ounces plain flour
    • 1 teaspoon lemon juice
    Methodology: Put butter, sugar, syrup and flour into saucepan and boil for 4 minutes.
    Add lemon juice.
    Mix well.
    Put dessertspoonfuls on baking trays.
    Bake at 350 degrees for 15 minutes.
    Remove from tray and curl loosely round handle of wooden spoon.
    Fill with whipped cream.

    Lancashire Biscuits

    Ingredients:
    • 2 rounded tablespoons self raising flour
    • 4 rounded tablespoons oatmeal
    • 2 rounded tablespoons sugar
    • 1 egg
    • 1 level teaspoon ground ginger
    • Pinch of salt
    • 1 ounce margarine or lard
    • 1 rounded tablespoon syrup or treacle
    • Hot water
    Methodology: Mix all the dry ingredients together, and rub in the fat.
    Bind to a stiff paste with the syrup or treacle dissolved in a little hot water, adding more as required.
    Form into small balls of equal size, and place well apart on a greased tray.
    Bake in a moderate oven for 15 to 20 minutes, and cool on a wire tray.
    Oven heat: gas mark 4 or D; 375 degrees F.

    Lemon Biscuits

    Ingredients:
    • 1 egg
    • 1 1/2 ounces of margarine or butter

    • 6 ounces of flour
    • 1/2 lemon finely grated rind

    • 1 1/2 ounces of castor sugar

    Methodology: Add the well whisked egg and the juice of the 1/2 lemon and beat well for 2 or 3 minutes.

    Drop on a greased tin 2 inches apart and bake in a moderate oven for 15 to 20 minutes until a pale brown.



    Milk Chocolate Pixico

    Ingredients:
    • Walnut of margarine.
    • 2 tablespoonfuls of sugar.
    • 1 tablespoonful of cocoa.
    • 2 tablespoonfuls of milk.
    • 4 tablespoonfuls of porridge oats.
    • Vanilla or almond essence.

    Methodology:

    Put sugar, milk, margarine in a pan and boil for 2 minutes. Allow to cool slightly, mix cocoa, oats, stirring into pan to make a stiff mixture. Add a few drops of essence. Lift the mixture with a teaspoon onto a greased tin in little rough heaps. Let stand until next day.



    Mock Priory Biscuits

    Ingredients:
    • 1 teacup flour
    • 2 teacups rolled oats
    • 1/2 teacup sugar

    • 4 ounces margarine and lard mixed
    • 1 teaspoon syrup
    • 1 tablespoon or more boiling water
    • 1 level baking soda
    Methodology: Put sugar, fats, and syrup into a pan, and heat.
    Add water to baking soda, then stir into the hot mixture.
    Mix in the oats and flour, and add more water if necessary to make a stiff paste.
    Drop in teaspoons on to a greased tray, flatten, and bake in a moderate oven for 15 to 20 minutes.
    Cool on a wire tray.
    Oven heat: gas mark 3 or C, 350 degrees F.

    Mock Rice Biscuits

    Ingredients:
    • 3 rounded tablespoons self raising flour
    • 3 rounded tablespoons semolina
    • 3 rounded tablespoons sugar
    • Pinch of salt
    • 3 - 4 ounces margarine and lard mixed
    • 1 egg
    • A little milk
    Methodology: Mix dry ingredients and rub in fats, then add the egg and enough milk to make a firm paste.
    Break off pieces the size of a walnut, place a little apart on a greased tray, and flatten.
    Bake in a modern oven for 10 to 15 minutes.
    Cool on a wire tray.
    Oven heat: gas mark 3 or C, 350 degrees F.

    Napoleon Biscuits

    Ingredients:
    • 4 ounces flour
    • 3 ounces butter or margarine
    • 1 ounce ground almonds
    • 11/2 ounces castor sugar
    • 1 egg
    • A little milk
    • Jam
    • Icing sugar
    Methodology: Rub the fat into the flour, and mix all the dry ingredients together.
    Mix to a firm paste with the egg and milk.
    Roll out thinly, cut into rounds and rings, matching in size.
    Bake on a greased tray, in a moderate oven till firm - about 15 minutes.
    Cool, and sandwich a round and a ring together with jam.
    Sprinkle with a little icing sugar.
    Oven heat: gas mark 4 or D, 375 degrees F.

    Nursery Biscuits

    Ingredients:
    • 1 teacup self raising flour
    • 2 ounces margarine or cooking fat
    • 11/2 tablespoons sugar
    • 1 teaspoon syrup
    • 1 egg
    • 1 rounded tablespoon cocoa
    • 1 level teaspoon baking powder
    Methodology: Cream margarine and sugar, add syrup and beatenegg, and beat in thoroughly.
    Then gradually work in the flour, cocoa and baking powder, all sieved together.
    Knead paste, roll out biscuit thin, and cut into rounds or fingers.
    Bake on a greased tray, in a moderate oven, for about 15 minutes.
    When cool, sandwich biscuits together with jam.
    Oven heat: gas mark 4 or D, 375 degrees F.

    Oaten Crunchies

    Ingredients:
    • 1 teacup of breakfast oats
    • 3 tablespoons flour
    • 4 ounces of margarine
    • pinch of salt
    • 1/2 teaspoon of baking powder

    • 11/2 tablespoons sugar

    • 1 egg yolk
    • Flavouring
    Methodology: Sift flour, salt and baking powder.
    Beat sugar and margarine until creamy.
    Mix in flour, then oats and beaten egg yolk.
    Flavour with almond or ginger essence.
    Knead on floured board.
    Roll out to 1/4 inch thickness and cut into shapes.
    Bake on greased tray for 15 minutes in a moderate oven.

    Oatcakes

    Ingredients:
    • 2 handfuls plain flour
    • 1 pound medium oatmeal
    • 6 ounces of margarine or butter
    • 1 cup cold water
    • 1 teaspoon salt
    Methodology: Put oatmeal, flour and salt in a basin and mix.
    Make a well in the centre and pour in the hot melted margarine/butter and cold water.
    Mix well and then roll into small balls with floured hands (to prevent sticking).
    Roll out each ball and cut into four.
    Bake in a moderate oven, gas mark 5 or 375 degrees F. for about 20 minutes.

    Oatmeal Biscuits

    Ingredients:
    • 5 ounces of oatmeal
    • 3 ounces of wholemeal
    • 3 ounces butter
    • 1 ounce of sugar
    • A little beaten egg to mix.
    • A pinch of salt
    • 1/2 teaspoonful baking-powder
    Put the oatmeal, wholemeal, baking-powder, salt, and sugar into a basin.
    Make a well in the centre, stir in the melted butter and beaten egg.
    Mix sufficiently stiffly to enable the dough to be rolled out.
    Flour a board lightly, roll out the dough until it is about 1/8 inch thick.

    Cut into rounds, put on a greased and floured baking-tin, and cook for about 15 minutes at a medium oven.

    Orange Biscuits

    Ingredients:
    • 2 teacups self raising flour
    • 1 ounce margarine
    • 2 rounded tablespoons sugar
    • Grated rind of an orange
    • 1 egg
    Methodology: Rub the margarine into the flour, add sugar, and rind and bind with the egg to a stiff paste.
    Knead, roll out thinly, cut into fancy rounds, and bake in a moderate oven from 10 to 15 minutes.
    When lightly browned, cool on a wire tray, and sandwich with orange cream spread
    Oven heat: gas mark 4 or D, 375 degrees F.

    Paris Biscuits

    Ingredients:
    • 6 ounces self raising flour
    • 2 ounces margarine
    • 2 ounces lard
    • 1 rounded teaspoon sugar
    • 1 teaspoon syrup
    • Jam
    Methodology: Rub the fats into the flour, add sugar and syrup, and work all together to a paste.
    Roll out an eighth on an inch thick, cut into rounds with a fancy cutter, and bake on a lightly greased tray in a moderate oven about 15 minutes.
    Cool on a wire tray, and sandwich two together with jam.
    Sprinkle with sugar.
    Oven heat: gas mark 4 or D, 375 degrees F.

    Parkins

    Ingredients:
    • 1 teacup flour
    • 1 teacup oatmeal
    • 3 rounded tablespoons sugar

    Petticoat Tails

    Ingredients:
    • 12 ounces plain flour
    • 3 ounces butter
    • 3 ounces sugar
    • A little milk
    • Teaspoon of caraway seed
    • or a few drops almond essence
    Methodology: Rub into breadcrumbs.
    Cook in oven at 350 degrees for 25-30 minutes.

    Rich Abernethy Biscuits

    Ingredients:
    • 2 teacups flour
    • Pinch of salt
    • 1 level teaspoon baking powder
    • 3 ounces margarine or lard
    • 2 to 3 tablespoons sugar
    • 1 egg
    • A little milk
    Methodology: Mix dry ingredients, rub in the fat, then bind to a stiff paste with egg and milk.
    Knead on a lightly floured board, roll out thinly, prick all over, and cut into rounds.
    Bake in a moderate oven - on a greased tray - till crisp and golden brown - about 15 to 20 minutes.
    Oven heat: gas mark 4 or D, 375 degrees F.

    Rich Shortbread

    Ingredients:
    • 2 or 3 ounces sugar
    • 4 ounces butter
    • 51/2 ounces flour

    • 1/2 ounce ground rice
    Methodology: Cream sugar and butter, add flour gradually.
    Knead into a stiff dough.
    Put in greased tin and bake in medium oven for 15 to 20 minutes until light brown.

    Rich Tea Biscuits

    Ingredients:
    • 2 tablespoons syrup
    • 3 ounces margarine and lard mixed
    • 2 teacups self raising flour
    • Pinch of salt
    • 1 egg
    Methodology: Warm the syrup and beat to a cream with the fats.
    Gradually beat in the flour and salt, with the egg to make a stiff mixture.
    Knead lightly on a floured board, roll out thinly, prick all over (use a skewer, knitting needle or similar)
    Cut into rounds
    Place on a greased tray, and bake in a moderate oven till crisp and lightly browned - about 12 minutes.
    To prevent breaking, leave biscuits to cool off on a baking tray; then remove to a wire tray and store in tin when cold.
    Oven heat: gas mark 4 or D, 375 degrees F.

    Rye Biscuits

    Ingredients:
    • 8 ounces of flour
    • A pinch of salt
    • 4 ounces butter or margarine
    • 1 beaten egg to mix
    • 2 tablespoonful castor sugar
    • 5 ounces of rye flour
    • 1 teaspoonful baking-powder
    Methodology: Grease and flour a baking-sheet.
    Sieve the flours, salt, and baking-powder into a basin; rub the butter or margarine into the flours.
    Add the sugar, and mix to a stiff dough with the beaten egg.
    Flour a pastry-board, roll out thinly, cut into a round with a floured cutter.
    Place on a greased baking-tin, and bake for about 15 minutes until golden brown and firm in a medium oven.

    Short Biscuits

    Ingredients:
    • 6 rounded tablespoons self raising flour
    • 3 rounded tablespoons lard and margarine mixed
    • 2 rounded tablespoons oatmeal
    • 1 rounded tablespoon sugar
    • 1 egg
    Methodology: Rub the fats into the flour, then mix in the other dry ingredients, and bid to a stiff paste with the beaten egg.
    Roll out thinly, prick well, and cut into rounds.
    Bake on a greased tray, in a moderate oven for 10 to 15 minutes.
    Oven heat: gas mark 4 or D, 375 degrees F.

    Shortbread

    Ingredients:

    • 1 pound of butter
    • 2 ounces of castor sugar
    • 2 pounds of soft white flour
    • 1 teaspoonful of water
    Methodology:
    Dissolve the sugar in water then rub butter and sugar together until blended.
    Sift the flour and rub into the mixture.
    The dough should be quite firm.
    Press it into shape and arrange in a tin without any lining of grease and flour.
    Prick the top neatly and place in a hot oven and cook for 20 minutes.

    Shortbread (Alternative)

    Ingredients:
    • 8 ounces softened butter
    • 11 ounces plain flour
    • 4 ounces caster sugar
    • 2 ounces farola
    Methodology: Cut the butter into cubes and cream it with the sugar until the mixture is light and creamy.
    Add the flour and farola to this mixture and mix it up until the colour and texture are even.
    Grease one long baking tin and one round one, and pour the mixture in, making sure it is even.
    Bake for 30-40 minutes in a moderate oven, making sure it isn’t browning too quickly.
    TRY not to eat it all at once.

    Shrewsbury Biscuits

    Ingredients:
    • 1 pound of flour
    • 8 ounces butter or margarine
    • 8 ounces of castor sugar
    • grated rind of 2 lemons
    • 2 eggs
    Methodology: Grease and flour a baking sheet.
    Put the butter and sugar into a basin, and work them together until they resemble whipped cream.
    Add the beaten eggs, and stir in the flour and grated lemon rind.
    Mix to a stiff paste, adding a little milk if required.
    Turn the mixture on to a floured board.
    Roll out until the dough is rather less than 1/4 inch thick.
    Cut into rounds, and bake in a moderate oven of about 250 degrees F. until they are cooked, and very pale brown.
    Cool on a cake tray.

    Snaps

    Ingredients:
    • 1 ounce margarine
    • 1 rounded tablespoon sugar
    • 1 rounded tablespoon flour
    • 1 ounce rolled oats
    • Good pinch of baking powder
    • Good pinch of salt
    • Good pinch of cream of tartar
    • 1 level dessertspoon melted syrup
    • 1/4 teaspoon baking soda

    Methodology: Cream fat and sugar, then work in the dry ingredients (except the soda).
    Add the melted syrup, and the soda dissolved in a half-teaspoon of hot water.
    Beat well and leave for 10 minutes; then form into balls and place well apart on a greased tray.
    Bake in a slow oven about 15 minutes.
    Cool on a wire tray till firm.
    These biscuits are usually made without spice, but ginger or mixed spice - a good pinch or more - can be added if desired.
    Oven heat: gas mark 3 or C, 350 degrees F.


    Spiced Biscuits

    Ingredients:
    • 2 rounded tablespoons syrup
    • 11/2 ounces margarine

    • 11/2 teacups self raising flour

    • 1 level teaspoon ginger
    • 1 level teaspoon cinnamon
    • A pinch of salt
    • 1 egg
    Methodology: Melt the syrup and margarine over a gentle heat, stir into the mixed dry ingredients, and bind with the egg.
    Knead lightly on a floured board, roll out biscuit thin, and cut into rounds.
    Prick, and bake on a greased tray in a moderate oven for about 15 minutes.
    If liked, brush over with egg before putting into oven to obtain a glazed biscuit.
    Oven heat: gas mark 4 or D, 375 degrees F.

    Sponge Biscuits

    Ingredients:
    • 4 rounded tablespoons self raising flour
    • 3 small teaspoons baking powder
    • 2 rounded tablespoons sugar
    • 3 eggs
    • 1/2 ounce margarine
    • A little milk
    Methodology: Sieve the dry ingredients into a basin, rub in the margarine and mix to a stiff paste with the eggs and milk.
    Drop in spoonfuls well apart on a greased baking tray, and bake in a fairly hot oven for 7 to 10 minutes.
    A tablespoon of rice flour or fine semolina can be substituted for one tablespoonful of the flour.
    Oven heat: gas mark 6 or F, 425 degrees F.

    Sugarless Biscuits

    Ingredients:
    • 2 teacups self raising flour
    • 2 ounces margarine or lard
    • Pinch of salt
    • 2 tablespoons syrup
    Methodology: Mix flour and salt, rub in fat, then mix to a stiff paste with the slightly warmed syrup.
    Roll out thinly on a floured board, and cut into fancy shapes.
    Bake in a slow to moderate oven for about 15 minutes.
    Oven heat: gas mark 3 or C, 350 degrees F.

    Flavouring of these biscuits can be varied :

    • Lemon - add grated rind of half a lemon, or half-teaspoon lemon essence.
    • Spiced - 1 teaspoon grated ground ginger or cinnamon
    • Almond or vanilla - half-teaspoon of either essence.
    • Chocolate - Add 1 tablespoon cocoa, half-teaspoon vanilla, and a little extra syrup if necessary.

    Sultana Biscuits

    Ingredients:
    • 1 teacup self raising flour
    • 1 rounded tablespoon semolina
    • 21/2 ounces margarine

    • 21/2 ounces sugar

    • 11/2 tablespoons sultanas

    • 1 egg
    • A little milk
    Methodology: Mix the flour and semolina, rub in the margarine, then add the sugar and fruit.
    Mix to a kneading paste with the egg and milk.
    Knead lightly, roll out thinly, and cut into squares.
    Bake in a moderate oven till crisp - about 15 minutes.

    These biscuits are improved by brushing the tops with a little egg or water and sprinkling with sugar before putting into the oven.
    Oven heat: gas mark 4 or D, 375 degrees F.


    Sweet Meal Biscuits

    Ingredients:
    • 4 tablespoons self raising flour
    • 4 tablespoons oatmeal
    • Pinch of salt
    • 2 tablespoons sugar
    • 21/2 ounces margarine or lard

    • Water to mix
    Methodology: Mix all the dry ingredients and rub in the fat, then bind to a stiff paste, using as little water as possible.
    Knead and roll out less than quarter-inch thick, prick, and cut into small rounds.
    Bake on a lightly floured tray, in a moderate oven for 15 minutes, or till crisp and pale brown.
    Cool on a wire tray.
    Oven heat: gas mark 4 or D, 375 degrees F.

    Vanilla Biscuits

    Ingredients:
    • 5 rounded tablespoons self raising flour
    • 2 to 3 rounded tablespoons fine sugar
    • 2 ounces margarine
    • 2 ounces cooking fat
    • A few drops vanilla essence
    • 1 egg
    • Cornflakes or wheatflakes; crushed
    Methodology:Cream fats and cugar, then mix in flour and flavouring, add egg to make a stiff paste, beating well.
    Roll out paste, then roll up.
    Cut across into thin biscuits, and dip the top of each in flakes.
    Bake on a greased tray in a moderate oven, till crisp and brown - about 15 minutes.
    Oven heat: gas mark 3 or C, 350 degrees F.

    Water Biscuits

    Ingredients:
    • 2 teacups plain flour
    • 1 level teaspoon salt
    • 1 level teaspoon sugar
    • 1 ounce margarine
    • Cold water
    Methodology: Mix dry ingredients, rub in margarine till fine, then bind to a stiff paste with water.
    Knead, roll out thinly, prick with a fork, and cut into rounds.
    Bake on a greased tray in a moderate oven till lightly coloured - 15 to 20 minutes.
    Cool on a wire tray and store in a tin.
    Oven heat: gas mark 4 or D, 375 degrees F.

    Wholemeal Ginger-nuts

    Ingredients:
    • 12 ounces wholemeal
    • 4 ounces butter
    • 8 ounces dark brown sugar
    • 8 level teaspoonfuls ground ginger
    • 1 teaspoonful mixed spice
    • 3 tablespoonfuls of golden syrup to mix
    • 1/2 teaspoonful of cinnamon

    • A pinch of salt.

    Methodology: Sieve the flour, salt, and spices on to a piece of paper.
    Put the butter and sugar into a basin and work them together until they are of a creamy consistency.
    Stir in the dry ingredients alternately with the golden syrup.
    If the syrup is stiff, it can be warmed slightly, but care must be taken to add only just sufficient to make the dough of a fairly stiff consistency.
    Flour a board lightly, roll out the mixture until it is approximately 1/4 inch thick, cut into small rounds.

    Bake in a very moderate oven of about 350 degrees F. until the biscuits are firm and well browned.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This Web Page Created with PageBreeze Free HTML Editor




Page Last Updated - 26/08/2011
Click for Map


WikanikoWork from Home
sitemap | cookie policy | privacy policy