- 150 g (5 oz) caster sugar
- 150 g (5 oz) soft tub margarine<
- few drops of vanilla flavouring
- grated rind of 1 lemon
- 1 egg, beaten
- 225 g (8 oz) plain flour
- Lightly grease two baking sheets.
- Cream together
the sugar and margarine until pale and fluffy. Beat in the vanilla flavouring,
lemon rind and egg.
- Stir in the flour and mix to a firm paste. Knead lightly,
wrap and chill in the refrigerator for 30 minutes.
- Roll the dough to a
sausage shape about 5 cm (2 inches) in diameter and 20 cm (8 inches) long.
Wrap in greaseproof paper. Refrigerate for at least 30 minutes.
- When required,
cut off 5 mm ('~ inch) slices, place on the baking sheets and bake at 190°C
(375°F) mark 5 for 12-15 minutes. Cool the biscuits on a wire rack.
Honey Jumbles Follow the basic recipe above as far as the end of stage 4.
Slice off 5 mm (1. inch) rounds. Roll into pencil-thin strips 10 cm (4 inches)
long. Twist into 'S' shapes and place on lightly greased baking sheets.
Chill for 30 minutes. Bake as above. While still warm, glaze with thin honey,
sprinkle with demerara sugar and grill for 1-2 minutes until caramelised.