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Biscuits


                     Please scroll down to view the following BISCUIT recipes -

BALMORAL SHORTBREAD
GOLDTHORPE’S FAVOURITE GINGER BISCUITS
NANNY’S NO BAKE CHOCOLATE BISCUITS
PAT’S CHEESE BISCUITS
SHORTBREAD BISCUITS
SKIDDAW SHORTBREAD
 
BALMORAL SHORTBREAD

12oz (350g) self raising flour
8oz (227g) butter
4oz (113g) caster sugar

Butter a 7 inch tin or baking tray.
Rub the butter into the flour, add the sugar and bind together.
Press out onto your tin, press the edges round with your middle finger and then prick the rest of the shortbread with a fork and sprinkle with caster sugar.

Cook at Mark 5 (190°C/375°F) for 25 minutes.

GOLDTHORPE’S FAVOURITE GINGER BISCUITS                  Makes 16

If you discover you are about to have visitors and the biscuit tin is empty these can be made in less time than it takes to go to the Post Office Stores and back!

4 oz self raising flour
1 good teaspoon of ground ginger
1 teaspoon of bicarbonate of soda
1½ oz granulated sugar
2 oz margarine
2 tablespoons golden syrup

Sift flour, ginger and bicarb into a mixing bowl and stir in the sugar.

Rub in margarine until mixture is crumbly. Add syrup and mix to form a big stiff lump.

Divide mixture into 16 pieces and roll in hands to form small balls (the size of cherry tomatoes).

Place on greased baking sheets; not too close together as they spread.

Cook in the centre of the oven at Gas Mark 5, 375ºC, 190ºF for about 8-10 minutes until just golden.         Cool on a wire tray

Next time double the mixture and you might have some left over for the biscuit tin.


NANNY’S NO BAKE CHOCOLATE BISCUITS

All my mother’s grandchildren loved these when they were little and they are so easy to make. It doesn’t really matter what type of biscuits you use – any plain ones you have. Indeed, this is a great way to use up stale biscuits.

4 oz butter or margarine
1 tablespoon golden syrup
1 tablespoon drinking chocolate/cocoa
1 tablespoon sugar
Approx 8 oz crushed biscuits
Milk or plain chocolate

Melt the sugar, margarine and syrup. Stir in the drinking chocolate/cocoa. Add the biscuit crumbs.

Press into a suitable sized tin and leave to cool.   When cooled, coat with as much melted milk or plain chocolate as you like. Let the chocolate set and then cut into squares. 


PAT’S CHEESE BISCUITS

6 oz flour
4 oz Gruyere cheese
4 oz Cheddar cheese
1 teaspoon mustard powder
¼ teaspoon Cayenne pepper
6 oz butter

Process all the ingredients in food processor.     Chill for 15mins.

Roll out thinly and cut out rounds, and then glaze with beaten egg.

Cook on greased baking tray for 15-20 mins in a moderate oven, 175ºC, Gas Mark 4.

This recipe came from our very patient Bridge teacher and friend, now sadly moved from the village to Banbury. A regular nibble over many years  


SHORTBREAD BISCUITS

225g (8oz) plain flour
a pinch of salt
115g (4oz) rice flour
115g (4oz) caster sugar
225g (8oz) butter

Sieve flours and sugar into a basin.      Rub in butter and mix until smooth.

Add salt and mix.        Turn out onto floured board and roll.

Cut into shapes; prick with fork.        Place on cold greased tin.

Cook in a slow oven Gas Mark 2 (300°F/150°C) for 45 to 60 minutes until pale brown.

Sprinkle with extra sugar. 


SKIDDAW SHORTBREAD
My Aunty May who lives in Cumbria gave this to me. She used to bake for the W.I. markets and this is one of the favourite recipes.

Base
6 oz butter
8 oz plain flour
3 oz castor sugar
1 level teaspoon ground ginger
1 level teaspoon baking powder

Topping
4 oz icing sugar
2 oz butter
1 teaspoon ground ginger
3 teaspoons golden syrup

Cream together the butter and sugar until light and fluffy.

Work in the flour, ginger and baking powder and press into a swiss roll tin.

Prick the base and cook for 30 mins at 170ºC.

While the shortcake is baking make the topping - melt all the ingredients together and pour over the shortcake while still hot.

Cool and mark into squares.