Today’s recipe comes from The Cookery Year which was published by The Reader’s Digest Association from 1973 for about 20 years, I have the 1976 edition. It has many contributing authors including Katie Stewart and Jane Grigson. The book contains a mix of information such as cake making and meat carving as well as recipes, grouped by month, of wildly varying complexity. Of course, I bought it for the pictures.
I decided to crack it open as I was looking for a simple biscuit recipe to use as a second item for an afternoon tea. This ‘Shaped cookie’ (their category) recipe is from the Basic Cooking Methods section by Margaret Coombes and Suzanne of Wakelin of Good Housekeeping Institute.
Preparation time: 40 minutes
Cooking time: 12 – 15 minutes
Ingredients for 10 – 15 biscuits
2 1/2 oz butter
2 1/2 oz caster sugar
Half a beaten egg
5oz Self-raising flour
1 teaspoon lemon rind
1oz ground almonds
Grease two baking trays. Cream the butter until soft but not oily, then add the sugar and continue beating until light and fluffy. Beat in the egg, sifted flour, lemon rind and almonds. Form the mixture into three rolls 1/2 – 3/4 in. wide; cut these into 4 in. long pieces and form these into ‘S’ shapes.
Place on the baking trays and bake in the centre of a pre-heated oven at 400 degrees (mark 6) for about 12 minutes or until risen and pale brown. Cool for a few minutes then transfer to a wire rack.
- The dough was too dry and crumbled when I attempted to shape it as per the recipe.
- Instead I tried various other shapes which produced 16 biscuits
- 40 minutes is far longer than needed to make the dough, even by hand.
Straight out of the oven, the biscuits had a fantastic, fine, light texture however I suspected (correctly) that they would harden up over night due to the lack of fat and moisture in the dough. A third party commented “They taste as though they would last a long time”. I would make them again adding another half an ounce of butter to the dough.
Jumbled by Elly