Home Made Biscuits – some more family favourites

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What better way to spend a rainy afternoon than to fill the house with the smell of home baking? On days like this there’s something rather comforting about the combination of a warm kitchen and freshly baked treats. Regular readers of mine will know that I especially love making biscuits and today I made some old favourites of ours – Chocolate and Cherry Biscuits and Coupland Biscuits – both of which I’ve been making for many a year. They’re both straightforward recipes, so why not try them yourself? You’ll be very popular with your family and friends!

Chocolate and Cherry Biscuits:

These  quantities will make approximately 3 dozen biscuits, but the recipe may easily be halved. If you prefer, the cherries may be omitted.

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You will need:

200g of softened butter

100g of caster sugar

4 tablespoons of golden syrup

375g of self raising flour

100g of milk chocolate chips

75g of glacé cherries, chopped

  • you will also need a round biscuit cutter, approximately 6cm in diameter

Method:

  • preheat the oven to 180°C
  • grease 2 or 3 baking trays
  • put all ingredients, except for the chocolate chips and the cherries, into a large mixing bowl and beat everything together until well blended
  • add the chocolate chips and the cherries to the bowl and gently mix them in to the other ingredients
  • tip the biscuit dough out onto a floured work surface and gently knead it for a minute until the mixture is smooth and may be formed into a ball of dough
  • roll the mixture out to a thickness of about ½cm and cut out as many biscuits as you can
  • place the biscuits onto the greased baking trays, placing the biscuits about 3cm apart
  • gather the dough remnants together into a ball, roll it out and cut more biscuits, repeating this process until all the dough is used up
  • bake the biscuits for approximately 20 minutes, or until they are a pale golden brown in colour
  • after baking, leave the biscuits on the baking trays for about 5 – 10 minutes to firm up, then transfer them to a wire rack to finish cooling

 

Coupland Biscuits:

My copy of The Woman’s Institute Book of Biscuits automatically falls open at the correct page for this recipe as I’ve made these biscuits so many times. I’ve adapted the recipe and method a little but the end result is just as good. I’ve been using this cookery book for over 30 years and I’m not sure whether it is still in production, but it’s worth trying to track down a copy as it is full of delicious and practical biscuit recipes.

Again, these quantities will make approximately 3 dozen biscuits, but the recipe may be halved if you prefer.

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You will need:

200g of softened butter

100g of caster sugar

2 tablespoons of golden syrup

225g of plain flour

100g of rolled oats

100g of desiccated coconut

2 teaspoons of bicarbonate of soda dissolved in 2 or 3 teaspoons of boiling water

  • you will also need a round biscuit cutter, approximately 6cm in diameter

Method:

  • preheat oven to 180°C
  • grease 2 or 3 baking trays
  • place all of the ingredients into a large mixing bowl and beat everything together well
  • tip the dough out onto a floured surface, gently knead the dough and form it into a ball

From this point onward follow the method used in the above recipe for Chocolate and Cherry biscuits

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When your biscuits have cooled, pack them away in airtight containers for storage. In theory they should keep for at least a week! I like to make extra so that I have some to give away to friends and neighbours, who always appreciate a bit of home baking.

 

 

 

 

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