Romantic cottages for two in the Peak District

Prize-Winning Biscuit Recipe

My cake may not have been rated by the Parwich Horticultural Show judge (apparently a genuine Home Economics teacher) nor my jam, but I take heart from the fact my biscuits were given FIRST PRIZE! I must admit it is a very good recipe so I can’t take all that much credit; they do always taste pretty special although you must be careful not to burn them…

Before I begin, you must forgive a cook ‘d’un certain age’ who still uses imperial measurements. I will leave any translation into metrics to you. The recipe – possibly South African – was given to my sister and me when we were still at school (in what is now Zimbabwe) and we have both made them pretty consistently ever since so the recipe (imperial measurements and all) has withstood the passage of time and in my case continents.

Ingredients

6 oz butter              2oz icing sugar              5oz flour            2 level teaspoons baking powder             3oz custard powder

Method

Cream the butter and icing sugar until well mixed and soft. Sift in the dry ingredients and knead (by hand or in a processor) until everything is completely mixed in and smooth.

Roll small pieces of the dough into walnut sized balls. Place them – not too close together – on a baking sheet lined with non-stick paper. Flatten them with a fork.

Bake in a moderate oven, or on the grid shelf of the floor of the roasting oven in an Aga, with the cold plain shelf slid along the second set of rungs from the top.

They will probably take about 20-25 minutes to cook, depending on how big you make them, but start looking after about 15, because they burn quite easily.  When ready they are yellowish and firm.

Leave a Reply

Your email address will not be published. Required fields are marked *

LATEST NEWS

  • Availability in June Tom’s Barn

    Due to unforeseen circumstances Tom’s Barn is now available 24 June to 1 July 2016.

  • Short Breaks available in May

    Douglas’s Barn is available to book for short breaks 3 or 4 nights between 2 and 20 May 2016. Bookings usually start on a Monday or a Friday but if you want a break that starts on a different day get in touch. We are very flexible with bookings.

  • Additional attractions with Privilege Card

    There are some new attractions added to the list of treats available with the Premier Cottages special privileges card. Amongst them are Renishaw Hall, Thornbridge Hall Gardens (new discounts), Hassop Station Cafe, Village Green Cafe Eyam, Carsington Water Sports and Leisure, Hartington Cheese Shop.

Get in touch

Call us on

01335 390 519

our contact methods

use our contact form

Toms Barn on Facebook Toms Barn on Twitter

Toms Barn romantic cottages on other websites