Biscuits and Crumpets
From Mrs. Beeton's
YORK BISCUITS [COOKIES]:
- 2 oz./1 stick lard or margarine
3 oz./more than 1/3 but less than 1/2 US cup sugar
4 oz./1 cup plain/all-purpose flour
1 level teasp. cream of tartar
generous 1/2 level teasp. bicarb. soda [baking soda]
2 level teasp. ground ginger
milk as required
- Cream fat and sugar, add the egg.
- Sift the dry ingredients and work into the fat mixture, adding
milk as necessary.
- The consistency should be such that it can be handled; not
too soft but not stiff.
Make into about 20 balls and place well apart on greased baking
sheet(s), press very lightly if necessary.
- Bake in a moderate to warm oven (350 to 335) till fawn colour,
about 20 mins.
- 6oz. flour
- 6oz. butter
- 6oz.caster sugar
- A good handful of ground rice
Rub in the dry ingredients, half the fat, with the fingertips.
Then work in the rest with the palm of the hand, on a board.
Roll out thin and bake in a quick oven for about 15 mins. These
don't get crisp until they are cold.
CRUMPETS Recipe 1
Recipe By : The Best Bread Machine Cookbook Ever - Ethnic Breads
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
Active Dry Yeast
1 1/2 C
Cookbook by Madge Rosenberg, pg 96
This is a very liquid batter, which is poured into 3 - 4"
rings. If you do not have muffin rings, use low 7 oz cans (the
kind tuna comes in) with both the top and bottom lids removed.
This recipe will not work in a Welbilt or Dak machine.
Add all ingredients for the dough in the order suggested by your
bread machine manual and process on the dough cycle according
to the manufacturer's directions.
At the end of the dough cycle, pour the dough into a pitcher or
bowl. Grease 3 or 4 crumpet rings or low 3" cans with both
ends removed, being sure the top and bottom edges are greased,
Grease and heat a griddle or heavy frying pan large enough to
hold the tins. Place the tins on the griddle or in the pan and
pour or ladle 1/3 - 1/2 C of dough into each. Cook over med heat
until the tops bubble, about 10 min. Remove the rings, turn the
crumpets over, and brown on the other side. Repeat until you have
used all of the dough. Let cool, then split and toast the crumpets.
CRUMPETS Recipe 2
Recipe By : The Good Housekeeping Cookery Book
Serving Size : 1
1 1/2 tsp
bicarbonate of soda
Dissolve the yeast in 50 ml of the water with the pinch of sugar.Sift
the flour into a mixing bowl, and pour the dissolved yeast into
a well in the center, follow with milk. Mix to give a thick batter
Using a wooden spoon, vigourously beat the batter for a bout 5
minutes to incorporate air. Cover and leave in a warm place for
1 hour, until sponge-like in texture. Beat the batter for a further
2 minutes to
Place a large, preferrably non-stick frying pan on to a high heat
and, using absorbent kitchen paper, rub a little vegetable oil
on the surface.
Grease the insides of three crumpet rings or 3 3 1/4 in plain
metal pastry cutters. Place the rings blunt edge down on to the
hot surface and leave for about 2 minutes, or until very hot.
Pour the batter into a large measuring jug. Pour a little batter
into each ring to a depth of 1 cm.
Cook the crumpets for 5-7 minutes until the surface of each appears
dry and is honey-combed with holes.
When the batter has set, carefully remove each metal ring. Flip
the crumpet over and cook the second side for 1 minute only. Cool
on a wire rack.
Continue until all batter is used. it is important that the frying
pan and rings are oiled each time, and heated before batter is
poured in. When required, toast the crumpets on both sides and