Scarecrow Biscuits
What you need …
½ lb/225g plain flour
5 oz/150g butter
2 oz/50g caster sugar
1 lemon (zest and juice)
4oz/110g Icing Sugar
Warm water
Malted wheat (or similar
for hats and mouth)
Raisins (for eyes and
mouth)
Glace cherries (for nose)
How to bake …
Pre heat the oven to 180C or 160C fan Rub the flour and butter to resemble
fine breadcrumbs. Add
the sugar, grated lemon zest, and then the lemon juice. Mix to a dough, and leave to chill for half an
hour. Roll out to ¼ inch thick, and cut out the biscuits. Bake for 12-15
minutes until golden-brown. Leave to cool on rack.
How to decorate ….
Make up a small amount of glace icing with the
icing sugar and warm water. Use this or Raspberry Jam to glue the
assorted decorations for the scarecrows’ hats, eyes, nose and mouth.
Meryl’s tip : Get
creative for Harvest time and use a variety of cereals, candy or licorice to
decorate your Scarecrow Biscuits.
And lots more of
Grandma Abson’s
Yorkshire
Recipes 
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