Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Essex Shortcake


Low-bake sweet shortcake biscuits with currants (J.Salmon)

Original Receipt adapted from essextouristguide.com

Essex Shortcakes -

Ingredients: 9 oz. self raising flour, 2 oz. sugar, 3 oz. margarine, 1 oz. lard, 1½ oz. currants, 1 fl. oz. milk, sugar for sprinkling

Set oven to 400ºF or Mark 6. Sift the flour into bowl and add the sugar. Rub in the fats, then add the currants. Gradually mix in the milk until the mixture binds together. Gently roll out the mixture to half inch thick on a lightly floured surface and then cut into slices. Place on a greased baking tray and sprinkle sugar over the top of the biscuits. Bake for about 10 minutes until pale golden brown. Remove the biscuits from the baking sheet while still warm and transfer to a wire rack to cool.
Makes about 12-16 slices.

For similar biscuits, see Fruit Shortcake

MORE FROM Foods of England...
The Ten-Year Plan... 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

COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, 03/01/2022