I found this recipe online from a woman who wrote that this was her Grandmother’s recipe she used during the war for a special treat. At the moment I’m finding most of my untried wartime recipes online as all my cookbooks remain up north under my sons’ bed at his flat. It may be a month or two before I’m able to collect them too due to our current pandemic restrictions.
These biscuits came out quite soft, almost scone-like but delicious nevertheless. Grated carrot (or grated lemon or orange rind) would have been nice to include too so I will bear that in mind next time!
BOOK UPDATE: “The Pandemic Pantry cookbook is about half completed now. It is taking longer than I thought mostly because I’ve been using the nice weather to work in the garden to try and prepare for planting a victory garden. With no job and an uncertain future right now I HAD to put this first and make it a priority knowing that the nice weather wouldn’t be with us forever (we are forecast nearly two weeks of rain starting tomorrow). I feel that our food supply is important especially if prices rise over the coming months and hopefully, a garden of sorts will help my economic situation a little if times get tough…. hope you understand. I’ll be catching up with the book this week. Thanks for all the great recipes and messages. It’s been AMAZING!” C xxxx
- 225g self-raising flour
- 1/4 teaspoon mixed spice (I used 1/2 tsp)
- 1 pinch salt
- 3 tablespoons caster sugar
- 1 dessertspoon dried egg
- 180g margarine or butter
- 4 tablespoons chopped sultanas plus raisins (I used mixed fruit instead.
- 1 dessertspoon milk, or more if needed
- Preheat the oven to 190 C / Gas 5. Grease a baking tray or use baking paper.
- In a bowl, mix together the dried ingredients. Rub the margarine or butter into the mixture until it resembles fine breadcrumbs. Add the fruit and then the milk to form a dough. Turn the dough out onto a floured board and roll out to 1cm thickness.
- Cut into rounds using a fluted biscuit cutter. (I actually put dollops on the tray as the mixture was quite moist so this could be why mine was more cake like – see photos) Arrange on the baking tray.
- Bake in the oven for 10 to 15 minutes until golden brown. Remove from the oven, cool and serve.
Makes around 15