Digestive Biscuits

Ingredients

• 5 oz. Albatross Self-Raising Flour
• 3-4 oz. fat
• 2 tablespoons sugar
• 3 oz. medium oatmeal
• 4-4 teaspoon salt

Method

1. 1

   Rub fat into flour, oatmeal, and salt.

2. 2

   Add sugar and enough liquid to bind.

3. 3

   Knead well, roll out to less than 1/2” thick, cut into rounds, prick with a fork, and bake to a pale golden brown.

As published

This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 9. The excerpt below is the record exactly as published.

4 oz. Albatross Self-Raising Flour 4 teaspoon bi-carbonate of 1 dessertspoon sugar soda 1 rounded teaspoon ground ginger 2 oz. fat 1levelteaspoon ground cinnamon 2 tablespoons syrup Grease a baking sheet or tin ready. Sift the dry ingredients into a bowl. Melt the fat and syrup together, cool a little and stir into the dry ingredients. Pick off pieces, size of walnuts, roll them between the palms of the hands and drop well apart on to greased baking sheets. Bake for 15-18 minutes in a moderate oven. (Regulo Mark 5 or 375° Fahr.). (Variation) ALMOND NUTS Leave out the spices in the above recipe. Add 4teaspoon almond essence to the mixture and press half a blanched almond on to each “nut” before baking. DIGESTIVE BISCUITS 5 oz. Albatross Self-Raising 3-4 oz. fat Flour 2 tablespoons sugar 3 oz. medium oatmeal Milk and water 4-4 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.