Rub the fat into the flour, oatmeal and salt. Add the sugar and 1-2 tablespoons liquid—just enough to bind. Knead well. Roll out to less than }” thick. Cut into rounds, prick with a fork and bake toa pale golden brown in a moderately cool oven. (Regulo Mark 3 or. 350° Fahr.). SUGAR BISCUITS 6 oz. Albatross Self-Raising 4 oz. margarine Flour 4 oz. castor sugar 1 oz. cornflour Vanilla or almond essence Pinch of salt 1 egg Grease baking sheets or tins ready. Sift the flours and salt together and rub in the fat to a fine bread- crumb consistency. Add the sugar anda few drops of essence here and there, and then sprinkle in the egg, and stir with a flexible knife. Gather together and knead. Roll out about 4” thick and stamp into 24” rounds. Bake for 15-20 minutes in a moderately cool oven. (Regulo Mark 4 or 365° Fahr.). 18 (Variation |.) CHOCOLATE BISCUITS Add a little grated chocolate to each of the warm biscuits as they are taken from the oven and smooth it with a knife. (Variation II.) ORANGE OR LEMON BISCUITS Add the grated rind of 1 orange or lemon to the dry mixture. (Variation III.) SHREWSBURY BISCUITS Before adding the egg, add 4 teaspoon ground cinnamon and 1 teaspoon caraway seeds. (Variation IV.) BLACK-EYED SUSANS Roll out less than }” thick and cut with a fluted cutter. Prick all over, then, with a plain cutter, cut a small round out of the centre of half of them. Damp the top of the whole rounds, and place those with the holes in them on top. Bake for 18-20 minutes in a moderate oven. (Regulo Mark 5 or 375° Fahr.). . When cold, drop a small teaspoon of jam, jelly or mincemeat into the centre of each biscuit. BRANDY SNAPS 2 oz. Albatross Self-Raising Pinch of salt Flour (scant) 2 oz. margarine 1 teaspoon ground ginger 2 oz. sugar (optional) 2 oz. golden syrup Grease baking sheets or tins ready. Put the fat, sugar, and syrup into a saucepan and melt together. Cool : lukewarm and stir in flour, mixed with the ground ginger and salt. Drop small teaspoonfuls of the mixture on to the tins, leaving plenty of space for spreading. Bake for 15-20 minutes in a moderately cool oven. (Regulo Mark 4 or 365-375° Fahr.). Take from the oven, cool a minute and remove them with a knife and twist them around the handle of wooden spoon. Leave to cool. (Variation) WALNUT CORNETS Add half a cup of finely chopped walnuts to the mixture. Bake in the same way, but form into cornets, after removing from the oven. SEMOLINA BISCUITS 23 oz. Albatross Self-Raising 1 0Z. castor sugar Flour Pinch of salt 2 oz. finest semolina 24 oz. Margarine Grease a baking sheet or tin ready. Mix the dry ingredients together and rub the margarine into them. Knead together and roll out to 3?” thick. Cut into rounds with a fluted cutter. 19 Bake for 10-15 minutes in a moderately cool oven. Mark 3 or 345-360° Fahr.). They should barely colour. Lift carefully on to trays and sprinkle with a little castor sugar. (Regulo (Variation) RICE BISCUITS Substitute ground rice for the semolina. DATE STICKS 3 oz. Albatross Self-Raising Flour 1-2 tablespoons chopped wal- nuts (optional) 1 egg 1 oz. sugar Pinch of salt 1 dessertspoon hot water 1 dessertspoon melted mar- garine 4 lb. chopped dates✪ Date Sticks Grease and flour a shallow tin, 8” x 9”. Beat the egg, sugar, saltand margarine. Add the dates and nuts, then the flour, alternating with the hot water. Spread the mixture on the prepared tin. Bake for 20-25 minutes in a moderate oven. olOrshanr, When taken from the oven, cut into fingers and place on a cooling rack. Roll in a little castor sugar, if liked. (Regulo Mark 5 or FRUITY DROPS 1 cup brown sugar. . 1 well beaten egg 1 teaspoon vanilla essence 1 cup chopped dates or raisins 1 cup chopped nuts + cup milk 14 cups Albatross Self-Raising Flour + teaspoon salt 1 teaspoon ground cinnamon ✪ Fruity Drops

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Rub the fat into the flour, oatmeal and salt. Add the sugar and 1-2 tablespoons liquid—just enough to bind. Knead well. Roll out to less than }” thick. Cut into rounds, prick with a fork and bake toa pale golden brown in a moderately cool oven. (Regulo Mark 3 or. 350° Fahr.). SUGAR BISCUITS 6 oz. Albatross Self-Raising 4 oz. margarine Flour 4 oz. castor sugar 1 oz. cornflour Vanilla or almond essence Pinch of salt 1 egg Grease baking sheets or tins ready. Sift the flours and salt together and rub in the fat to a fine bread- crumb consistency. Add the sugar anda few drops of essence here and there, and then sprinkle in the egg, and stir with a flexible knife. Gather together and knead. Roll out about 4” thick and stamp into 24” rounds. Bake for 15-20 minutes in a moderately cool oven. (Regulo Mark 4 or 365° Fahr.). 18 (Variation |.) CHOCOLATE BISCUITS Add a little grated chocolate to each of the warm biscuits as they are taken from the oven and smooth it with a knife. (Variation II.) ORANGE OR LEMON BISCUITS Add the grated rind of 1 orange or lemon to the dry mixture. (Variation III.) SHREWSBURY BISCUITS Before adding the egg, add 4 teaspoon ground cinnamon and 1 teaspoon caraway seeds. (Variation IV.) BLACK-EYED SUSANS Roll out less than }” thick and cut with a fluted cutter. Prick all over, then, with a plain cutter, cut a small round out of the centre of half of them. Damp the top of the whole rounds, and place those with the holes in them on top. Bake for 18-20 minutes in a moderate oven. (Regulo Mark 5 or 375° Fahr.). . When cold, drop a small teaspoon of jam, jelly or mincemeat into the centre of each biscuit. BRANDY SNAPS 2 oz. Albatross Self-Raising Pinch of salt Flour (scant) 2 oz. margarine 1 teaspoon ground ginger 2 oz. sugar (optional) 2 oz. golden syrup Grease baking sheets or tins ready. Put the fat, sugar, and syrup into a saucepan and melt together. Cool : lukewarm and stir in flour, mixed with the ground ginger and salt. Drop small teaspoonfuls of the mixture on to the tins, leaving plenty of space for spreading. Bake for 15-20 minutes in a moderately cool oven. (Regulo Mark 4 or 365-375° Fahr.). Take from the oven, cool a minute and remove them with a knife and twist them around the handle of wooden spoon. Leave to cool. (Variation) WALNUT CORNETS Add half a cup of finely chopped walnuts to the mixture. Bake in the same way, but form into cornets, after removing from the oven. SEMOLINA BISCUITS 23 oz. Albatross Self-Raising 1 0Z. castor sugar Flour Pinch of salt 2 oz. finest semolina 24 oz. Margarine Grease a baking sheet or tin ready. Mix the dry ingredients together and rub the margarine into them. Knead together and roll out to 3?” thick. Cut into rounds with a fluted cutter. 19 Bake for 10-15 minutes in a moderately cool oven. Mark 3 or 345-360° Fahr.). They should barely colour. Lift carefully on to trays and sprinkle with a little castor sugar. (Regulo (Variation) RICE BISCUITS Substitute ground rice for the semolina. DATE STICKS 3 oz. Albatross Self-Raising Flour 1-2 tablespoons chopped wal- nuts (optional) 1 egg 1 oz. sugar Pinch of salt 1 dessertspoon hot water 1 dessertspoon melted mar- garine 4 lb. chopped dates Grease and flour a shallow tin, 8” x 9”. Beat the egg, sugar, saltand margarine. Add the dates and nuts, then the flour, alternating with the hot water. Spread the mixture on the prepared tin. Bake for 20-25 minutes in a moderate oven. olOrshanr, When taken from the oven, cut into fingers and place on a cooling rack. Roll in a little castor sugar, if liked. (Regulo Mark 5 or FRUITY DROPS 1 cup brown sugar. . 1 well beaten egg 1 teaspoon vanilla essence 1 cup chopped dates or raisins 1 cup chopped nuts + cup milk 14 cups Albatross Self-Raising Flour + teaspoon salt 1 teaspoon ground cinnamon

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