This entry might look like a three-for-one, but in fact, only one of them is any good.
I was attracted to this biscuit recipe because a) very simple b) very quick c) I love brown sugar with pecans. This recipe is from chapter 13 of Ann Seranne’s The Complete Book of Desserts (1952, Faber and Faber for the Cookery Book Club), ‘Small Cakes and Cookies’. I was very optimistic about them, after the success of the macaroons.
½ cup butter
1 cup sugar
½ cup milk
2 teaspoons vanilla
2 ½ cups enriched flour
½ teaspoons cream of tartar
½ teaspoon soda
½ teaspoon salt
Variation: Butterscotch Pecan
Use 1 ½ cups brown sugar in place of granulated sugar. Add 1 cup finely chopped nuts with the dry ingredients. Blend butter, sugar, egg, milk and vanilla.
Gradually stir in the combined dry ingredients. Roll out 1/8inch thick on floured board and cut into desired shapes. Place on ungreased baking sheet and bake at 400 degrees F for 5 – 7 minutes. Makes 5 dozen 2-inch cookies.
- The dough was far to sticky to be rolled out. I made some biscuits by just spooning out the dough and some by rolling the dough into balls in my hands.
- They were not close to being cooked after 7 minutes – they probably had 12 minutes.
Terrible. These had the texture of very stale cake and little flavour. (The blue plate shows the ones I hand-rolled, the red plate are the blobbed-pff-the-spoon ones.) I ate one on the day I made them and one the day after and then put the rest in the freezer, ready for some future moment when I decide to make cheesecake.
These were actually prepared for our party. The batter whipped up, poured into a glass jar, transported to Alix’s and then taken home again and eaten on Sunday night. To accompany them, I boiled some frozen berries with a teeny bit of sugar to make a thick, sharp, fruity sauce. The recipe is from chapter 6 of of Ann Seranne’s The Complete Book of Desserts (1952, Faber and Faber for the Cookery Book Club), ‘Dessert Pancakes and Crepes’. I was very optimistic about them (hence choosing them for the party), the macaroons were that good.
½ cup sifted all-purpose flour
¾ cup sugar
½ teaspoon baking soda
1 teaspoon baking powder
1 cup coarsely crushed graham crackers
4 eggs, well beaten
1 cup sour cream
About 3 tablespoons water
Butter and syrup or
Confectioners’ sugar and jam
Stir flour, sugar, baking soda and baking powder into a bowl. Add graham crackers and stir in eggs, sour cream and water. The batter should be just thin enough so that the cakes will run a little at the edges when dropped onto a hot griddle.
Pour batter in small cakes onto a hot greased griddle and cook until dark brown on both sides. The cakes should have a crisp lacy surface and uneven edges. If they are almost impossible to turn, your batter is the right consistency.
Serve hot with butter and syrup or with confectioners’ sugar and jam. Makes 24.
- I made half the recipe, as per.
- For the crumbs, I used the crushed biscuits of the previous recipe.
- I didn’t have any sour cream, so made some by adding a ½ teaspoon of lemon juice to some ordinary cream and stirring briskly for about 3 minutes.
- They require confidence when flipping over in the frying pan, as the recipe implies.
- I may have over-cooked them slightly.
These are amazing – crispy at the edges, light (the raising agents lead to many small air bubbles) and very tasty (this might have been affected slightly by the biscuits used). They are rather sweet and, to my taste don’t need to be served with sugar or syrup. Additionally, when I make them again, I won’t add any sugar to the batter.
Baked and caked by Elly