Saturday, 22 January 2011

Waste not want not

Lemon Biscuits just out of the oven
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 remembered Grandma's recipe for Lemon Biscuits. I adapted the original recipe by reducing the sugar and substituting lemon juice for the milk. 
Lemon Biscuits
½ lb/225g plain flour
5 oz/150g butter
2 oz/50g caster sugar
Grated rind of one lemon
Pinch salt
1 tbsp lemon juice 
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.

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.

Meryl says : Grated rind of an orange can be substituted  to make Orange Biscuits.
Enjoy making biscuits – my Lemon Biscuits didn’t last long! 

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