If the Queen was visiting and I had to whip out a recipe, it’d probably be this one. Well… perhaps not. If the Queen was visiting I’d probably attempt to make something really fancy pants and then panic because I am not a fancy pants type of baker.
The point I am trying to make is, these biscuits are really bloody good. They are what my mum makes for every baking event she is ever involved in, coming from a big red cookbook that my mum had before I was born. It is so old, the lettering has faded from the front, and she can’t remember who wrote it. So, to whoever wrote this recipe, you are a superstar and I owe you a massive thank you for bringing these biscuits into my life.
These are so simple to make and are utterly delicious. They should be crisp, and snap when your break them in half, as opposed to being soft or crumbly. You will have to adjust cooking time depending on their shape; I always find they are ready at around the 9/10 minute mark, but as long as they are golden all over you are good to go.
– To make vegan use a dairy-free alternative such as Stork baking block which is perfect for biscuits