Biscuit recipe from the 1940’s with vanilla or lemon or spice added to flavour them.
Prep time: 40 mins
Cooking time: 30 mins
Total time: 1 hr 10 mins
Skill level: Easy peasy
Costs: Cheap as chips
- 60g (2oz) butter or margarine
- 30g (1oz) white cooking fat
- 90g (3oz) caster sugar
- Flavouring, as desired (2 teaspoons vanilla or 1 teaspoon almond essence, or finely grated lemon or orange rind, or mixed spice or ground cinnamon)
- 175g (6oz) plain flour
- 60g (2oz) cornflour
- 1 level teaspoon baking powder
- 21⁄2 tablespoons milk
Big leaf-shaped cutter
Baking sheets, lined with Bakewell paper
- Cut up butter, or margarine, and white fat roughly into a warm bowl, mix until softened. Add sugar and beat until soft and creamy. Add flavouring, then sift and stir in the flour, cornflour and baking powder and a2dd enough milk to make a smooth dough. Roll out the dough on a lightly floured surface to 4mm (1/8in) thick.
- Stamp out leaf shapes with cutter, place on baking sheets. Re-roll trimmings to use up dough.
- Mark a vein down centre of each leaf with back of a knife then, with rounded knife blade, mark out small veins from centre vein. Chill for 20-30 minutes.
- Set oven to Gas Mark 4 or 180°C. Bake, biscuits in batches, for 10-15 minutes.
- Cool on a wire rack.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.