Small, low-bake white wheatflour sweet biscuits, or scones, made to form a very open texture with the addition of cornflour, rice flour or similar. Formed into balls and flattened before baking. Served sandwiched with jam, etc. Despite the name, the receipt appears much more often in Scottish than English texts.
(The term 'Lancashire Nuts' also refers to a small-sized form of prepared coal, much used by blacksmiths.)
Original Receipt from the 'Aberdeen Journal'- Wednesday 20 October 1948
To-day's Recipes By ELSPETH STUART
New and Novel Lancashire Nuts, adapted to present-day conditions.
Cream together 3 oz. margarine and 2 oz sugar. Work in the following. 2 oz. self-raising flour 2 oz. semolina, 2 oz. custard powder. Flavour as desired. Shape into balls as for perkins, place on a greased baking tray and bake 15-20 mins., till pale straw colour, in moderately hot oven.
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