Yield: 1 batch
|12 ounces||Flour; self-rising|
|8 ounces||Brown sugar|
|1 teaspoon||Vanilla essence|
Set oven to 350øF or Mark 4. Grease a baking sheet. Melt the sugar, margarine and vanilla essence together in a saucepan very gently over a low heat. Remove from the heat. When the mixture has cooled add the beaten egg and mix together. Sift the flour and salt into a bowl. Make a well in the centre and pour in the cooled egg/fat/sugar mixture. Knead into a stiff dough. This will be fairly dry, but it needs no extra moisture. Roll out the dough on a floured surface into ½ inch thickness and cut out the biscuits with a 2 inch biscuit cutter. Place on the baking sheet with sufficient space to allow them to spread. Bake for 20 minutes until light golden in colour.
** Scottish Tea-Time Recipes -- Johanna Mathie ** ** ISBN = 1 898435 18 9 **
Posted by The WEE Scot -- Paul MacGregor