Biscuits – Philippa
Powrie (Judy Bray’s Mother)
(there
was always a roll of biscuit dough in the freezer – wonderful for unexpected
visitors –
4 minute oven warm-up and 12 minutes max baking…
and there would be
fresh biscuits! Selena, my Mom’s helper, used to make the dough –
this is her
method developed over time from the original recipe.)
250 + 30g butter half melt (we don’t know why the extra 30g…)
4 cups sugar stir in
5 teaspoons
vanilla in a cup
fill up to ¾ cup
with milk (less milk?) add to above
4 eggs
6 cups flour
7 teaspoons
baking powder sift into
bowl, add liquid
2 teaspoons salt
Bake at 180 - 200C
in TEAspoonsful, 6 at a time (they spread,) on a baking sheet or…
– even better…
form into
sausages with circumference of 6 – 8cm
loosely wax
paper wrap each sausage in so that they do not stick together…
(if the mix is
wettish sometimes I roll each sausage in flour to make it easier to handle)
put in freezer
to harden - or keep there until whenever needed
When baking: set oven to
180 - 200C
When the oven is
ready,
take out a
sausage of well chilled biscuit dough,
cut into 1/3 cm
rounds,
place 6 on
buttered baking sheet,
brush with
melted butter and bake –
the biscuits will “rise” then plop and brown around
the edges…
that’s when they are ready.
(We timed 8 - 12 minutes, depending on the oven.)
Remove from the
baking sheet immediately
allow to cool on
a cooling rack. Enjoy!
MOM’s
ORIGINAL RECIPE
3 cups sugar
250g butter grate into sugar blend
4 eggs
4 teaspoons
vanilla put in and mix thoroughly, add to above
8 tablespoons
milk
6 cups flour
7 teaspoons
baking powder
2 teaspoons salt blend together, mix to
above
roll into
sausages, cover with wax paper, put in freezer to harden
cut from frozen into
thinnish slices
Bake 180C – 200C
about 8 – 10 minutes, depending on your oven
Stick together
with apricot jam (optional) and/or dip ½ of round in melted chocolate –
Fabulously
decadent for special occasions…!
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