Tuesday, February 10, 2015

Jelly Biscuits


Jelly Biscuits


2 oz quick-cooking rolled oats
2 oz castor sugar
4 oz flour
2 oz butter or margarine
Sieved Icing Sugar


1.                  Mix rolled oats, flour and sugar on a pastry board.
2.                  Work in the butter or margarine
3.                  Roll out to about ½ -cm (¼ –inch) thick and cut into oval shapes.  From half of the oval shapes cut out two small ovals.
4.                  Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 1- 12 minutes. 
5.                  Cool on the baking sheet.
6.                  When cool, spread the ovals with redcurrants, bramble, black grape or some other jelly; dredge the biscuits with the cut-out shapes with icing sugar.  Place these on top of the ovals.  

Jelly Biscuits were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Cookies”.  “798” “Jelly Biscuits”

Note:   Recipe was doubled in ingredients in these photos.  4 oz oats (1/2 cup), 4 oz sugar (1/2 cup), 8 oz flour (1 cup) and 4 oz butter (1/2 cup).  Strawberry Jam was used instead of jelly.

This document in its entirety is located here, with more photos:-



ShirleyAnn Pearman
Recipe Marketing



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