Cheap Biscuit Recipe - Barry's Mum's Kisses
 

Back in the 80's I used to attend training courses in Perth.  On many of those occasions I stayed with Barry's (my brother-in-law's) Mum.  She was a really lovely lady and I would be treated like royalty when I stayed with her.  I always enjoyed my Sunday evening meal with Mrs Neumann because she often had (left over) stew on toast for the meal.  Barry's Mum was a good cook and I especially love these biscuits she would cook:

To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.

Ingredients:

100 gm (3 and 1/2 ounces) butter
1/2 cup sugar
1 egg
1 cup self raising flour
1 cup corn flour
1 tablespoon milk
Icing sugar

Method:

Heat oven to 180 degrees Celsius.

Beat the butter with the sugar and add the egg.  Mix well and add the sifted  flours and the milk. Drop neat teaspoons of mixture on a greased oven tray.  Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 10 minutes. 

When cool sandwich them together with jam.  Dust with icing sugar.

Notes:

Don't try to make these biscuits with any jam other than raspberry.  Mrs Neumann will be looking down from above and she will see you cheating.  Barry says they are just not the same if you don't use raspberry jam!

Food Facts:

Milk is often referred to as a complete food and is one of our most widely used ingredients. The main milks that we consume are cow's, goat's and sheep's milk.  Nowadays we have the option of using "milks" that are non-dairy such as soya, rice and oat milks.  Skim milk contains only half the calories of full fat milk but is nutritionally much the same.  Milk is an important source of calcium and phosphorous.  It also contains reasonable amounts of zinc and the B vitamins.  Cream has a very high fat content varying from 12% to 55% depending on the variety.  Consequently it should be eaten sparingly.  The bacteria that is in yoghurt  ensure that it is easily digestible.  It stimulates the good bacteria in our guts and suppresses the harmful bacteria.

 

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