The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Cressing Biscuits


Plain biscuits filled with a butter cream, supposedly from Cressing near Braintree (J.Salmon)

Original Receipt adapted from

Cressing Biscuits -

Ingredients: 4 oz. flour, 3 oz. sugar, 2 oz. margarine, 2 oz. lard, 1 cup rolled oats,½ teaspoon bicarbonate of soda, 1 teaspoon baking powder, 1 teaspoon hot water, 1 teaspoon golden syrup
Butter Cream: 5 oz. icing sugar, 3 oz. margarine, vanilla essence

Set oven to 350ºF or Mark 4. In a bowl cream together the margarine, lard and sugar. Sift the flour together with the bicarbonate of soda and the baking powder and mix into the creamed mixture, together with the oats, syrup and hot water. Form into 24 walnut size balls and cook, well spaced, on a greased baking sheet for 10-15 minutes. Transfer to a wire rack to cool. Make up the butter cream by beating together the icing sugar, margarine and a little vanilla essence and use to sandwich the biscuits when cold.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018