Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Buttermere Biscuits


Cinnamon flavoured shortcake biscuits with currants mixed-in.

Buttermere Biscuits
Image: Alex Bray...

The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Buttermere Biscuits

Cinnamon flavoured shortcake biscuits laced with currants, from the Lake District.

8 oz. flour
Pinch of salt
4 oz. butter
4 oz. caster sugar
1 large egg, beaten
11/2 oz. currants
Grated rind of 1 lemon
1/2 level teaspoon baking powder
Pinch of ground cinnamon

Set oven to 350F or Mark 4. Grease baking sheets. Sieve the flour and salt into a mixing bowl. Rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar, currants, lemon rind, baking powder and cinnamon. Bind with the beaten egg and knead the mixture lightly. Roll out to 1/4 inch thickness on a lightly floured surface and cut with a 2 inch fluted biscuit cutter. Place on the baking sheets and bake for 15-20 minutes until pale brown. Cool on a wire rack. Makes about 30 biscuits.

For similar biscuits, see Fruit Shortcake

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones 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 and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk