Cherry
Biscuits
Ingredients
2
oz quick-cooking rolled oats
2
oz castor sugar
4
oz flour
2
oz butter or margarine
Jelly
(optional)
Sieved
Icing Sugar
Filling
¼
cup chopped cherries
¼
cup butter
6
– 8 tablespoons icing sugar
Method
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.
Cream butter and icing sugar. Add chopped cherries.
7.
When cool, spread the ovals with (butter
cream mixture) 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.
Cherry
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).
This document in its entirety is located here, with more photos:-
Cherry Biscuits
https://drive.google.com/file/d/0B5WnHuJ90rZZSlZrMXN5VGpnejA/view?usp=sharing
THANK
YOU!
ShirleyAnn
Pearman
Recipe
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