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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Breakfast

Biscuits III

Serves 18 · 20 minutes

This recipe is adapted from the public domain cookbook Mrs. Beeton's Book of Household Management.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1¼ cups (175 g/6.2 oz) all-purpose flour
  • ¼ cup () caster sugar
  • 2 tablespoons butter, softened
  • 1 egg yolk
  • 2 tablespoons milk

Method

  1. Preheat the oven to . Grease a baking pan.
  2. Beat the egg and milk together in a bowl.
  3. Mix the other ingredients into the egg mixture to form a soft dough.
  4. Roll out the dough to and cut out into very thin biscuits with a round cookie cutter.
  5. Place the biscuits on the baking pan.
  6. Bake for 6 minutes until golden.
  7. Take the biscuits out of the oven and leave them to cool.