Basic Biscuits. The humble biscuit, the thing you dunk into a cuppa.
Now I must admit I stuffed up this week. I had in my head that the 1971 Edmonds cookbook had this recipe in it. But it does not. Why I picked up my 1992 copy, I will never know. A habit I think. I have been picking it up for years. And this version of the Edmonds never ever gets put away.
And since I had gone to all the work to photograph them and make them, I thought I might as wewhats in mixed spice, ground mixed spice, mixed spice ingredients, mixed spicesll upload them.
These basic biscuits are not my favorite I must admit. They are a good plain biscuit and you can change the flavor of them. But for the blog I choose just plain.
The dough is very short and needs to be kneaded.
I did a Google to find a good explanation of what short means. To me, I always think buttery, but you need to know more than that.
http://www.thekitchn.com/good-question-what-does-short-50169 has this answer:
“Short,” in a baking context, means that there is a high proportion of fat to flour.
Usually, these short doughs are very rich, crumbly, and tender with butter. They tend to be crisp instead of chewy, and slightly sandy. Shortbread is the quintessential “short” dough – it’s even in the name!
If using small eggs, use two instead of one. One makes the mixture just a bit too dry.
You can stamp them to add a bit of interest or leave them plain.
You can also freeze them.
Happy baking and dunking.