Saturday, 22 January 2011

Waste not want not

None of us likes to waste things and this is particularly the case with food. Grandma Abson was always careful to make full use of everything in her pantry and nothing went to waste. So when I had a couple of lemons left over, I looked for Grandma's recipe for Lemon Biscuits in one of her old Cookery books. I adapted the recipe by reducing the sugar and substituting lemon juice for the milk in the original recipe. 

Lemon Biscuits
½ lb/225g plain flour
5 oz/150g butter
2 oz/20g (original recipe was 3 oz) caster sugar
Grated rind of one lemon
Pinch salt
1 tbsp lemon juice (original recipe was milk) N.B. the grated rind of an orange can be substituted for lemon rind for Orange Biscuits

Mix the salt and flour. Rub in the butter and add the grated rind, sugar and then the lemon juice. Turn the paste onto a floured board and knead to a dough. Roll out rather thickly and cut into rounds. Place on a greased baking tray and bake in a slow oven for 20 minutes at 325F, Mark 3 or 170C.
Lemon Biscuits just out of the oven

Tip for making biscuits: A stiff dough is the consistency for most biscuits. Just enough liquid is needed to bind all the dry ingredients together so the dough can be shaped or rolled out and cut without crumbling. It is important that the dough is well but lightly kneaded so it’s smooth and even.

Enjoy making some biscuits – my Lemon Biscuits didn’t last long! 

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