Author Jean Morrison
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. 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!
Cooking time: 15 minutes
Quantity: 20 double biscuits
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100 gm butter
1/2 cup sugar
1 cup self raising flour
1 cup corn flour
1 tablespoon milk
Heat oven to 180 degrees Celsius.
Beat the butter with the sugar till light and creamy. Add the egg, mix well and add the sifted flours and the milk. Take a large teaspoonful of mixture, roll into balls, place on a greased oven tray and flatten slightly with the underside of your fingers. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 15 minutes until very slightly golden.
When cool sandwich them together with jam. Dust with icing sugar. Makes about 20 double biscuits.
My preference is to eat these biscuits the next day. On day 1 they tend to be quite crunchy but next day they have softened just slightly.
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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