These traditional West Country biscuits
were sold at country fairs (where workers were hired and livestock bought and
sold) as edible souvenirs. They are flavoured with chopped candied lemon and
orange peel as well as spice. The golden syrup gives them a lovely, slightly
chewy texture, but measure it carefully and don’t put too much in if you want a
nice cracked surface.
You will need
100g plain flour
1 teaspoon baking powder
1⁄2 teaspoon
bicarbonate of soda
1⁄2 teaspoon ground mixed spice
40g caster sugar
50g unsalted butter, chilled and diced
1 tablespoon mixed
peel, finely chopped
3 tablespoons golden syrup (flat, not rounded), gently
warmed
3 baking trays, well greased with butter
Preheat the oven to 190°C/375°F/gas 5.
Sift the flour, baking powder, bicarbonate
of soda, mixed spice and sugar into a mixing bowl. Add the butter and rub into
the flour mixture, using the tips of your fingers, until it looks like fine
crumbs. Mix in the peel, followed by the syrup, to make a stiff dough.
Using your hands, roll the mixture into
18 marble-sized balls. Set them on the prepared baking trays, spacing them well
apart to allow for spreading. Bake in the preheated oven for 7 to 8 minutes,
until a rich golden brown – it’s a good idea to turn the trays round in the
oven halfway through baking so the biscuits cook evenly.
Leave to cool on the trays for a minute until firm, then
lift on to a wire rack and leave to cool completely. Store in an airtight
container.
For other cool baking stuff check this out
