Tuesday, June 2, 2015

First of the month baking: Raisin Biscuits

I'm afraid that I wasn't able to get around to baking anything from my "Modern Priscilla" cookbook last month. I was so keen on finishing my stays, so didn't make time for a bit of baking. 

 I don't really fancy raisins, but I had currents, and I thought that maybe these might turn out a bit like Welsh cakes, which are delicious. 
The Recipe

I'm a somewhat impatient baker, and have never been a fan of sifting. This recipe calls for sifting it *twice*, so I compromised and sifted it once. I also added a little nutmeg and used butter instead of shortening.

Proof that I sifted!

I also added a bit more milk than it called for in order for it to mix together properly.


 Our oven runs a little hot, so I had the temperature at 425 instead of 450. Even still, after 15 minutes, the first batch burnt!


The burnt batch!

The second batch at 400 for 10 minutes!
The second batch turned out quite well. The biscuits are quite similar to scones, and very nice with the currants.
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2 comments:

  1. Sarah RachelleJune 2, 2015 at 3:12 PM

    Yummy! I'll bet currants made a nice alternative. I like that they're smaller than raisins. Those look yummy.

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  2. This Is SusanJune 5, 2015 at 9:07 AM

    Thanks for this recipe, Mairi. Having TASTED YOURS, I can't wait to try them. The extra advice (from experience) makes a big difference, too!

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