Simple biscuits

I haven’t made biscuits for years, but today I wanted to make some simple, buttery sultana biscuits, and to my surprise a trawl through the most likely suspects on my bookshelf (Delia, Jane Grigson, Katie Stewart, Georgina Horley) came up blank. I ended up googling, and even that took a while. But eventually I hit lucky, and less than half an hour later I was able to sample the result. Very nice, albeit a bit crumbly; I might add a spot of milk next time, as the dough was very short. I added sultanas, but see suggestions at the end of the recipe for alternative flavourings. This recipe makes about a dozen.

Credit: from tafn.org.uk, but the site was down when I visited so I used Google’s cache.

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Tuiles

This is my favourite way of using up surplus egg whites. They are time-consuming and fiddly to do, but they keep for ages in an airtight tin, and are a way of filling up a rainy Sunday afternoon. They make an elegant accompaniment for ice cream, but they go well with other fruity/creamy desserts too. You can also make little baskets by forming them in cups, or small tart tins, and fill with fruit. This quantity makes about 20-25.

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Guggy cake

Want to make a cake and don’t have any eggs? Here’s the answer! Very easy to make, and delicious. You can serve it spread with butter, but it’s just fine on its own.

A wartime recipe, hence lack of eggs. The original was made with lard, but these days we can use butter.

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