The document provides a recipe for traditional Easter biscuits. It calls for butter, sugar, egg yolk, self-rising flour, currants, mixed peel, and milk or brandy to be creamed together and rolled into rounds before baking. The biscuits are brushed with egg white and sprinkled with sugar partway through baking for 20 minutes at a fairly hot oven temperature of 400°F.

1. EASTER BISCUITS
3 oz. butter or margarine Oven temperature: fairly hot (400°F., mark 6)
2-k oz. caster sugar Yield: 15--20
1 egg, separated
60z. self-raising flour Grease 2 baking trays.
A pinch o, salt Cream the butter and sugar and beat in the egg yolk. Sift the flour with the
1~ oz. currants salt and fold into the creamed mixture, with the currants and mixed pee/. Add
~ oz. mixed peet. chopped enough milk to give a fairly soft dough, cover and leave in a cool place to
become firmo Knead lightly on a floured board and roll out l inch thick. Cut
1-2 tbsps. milk or brandy
A little caster sugar into rounds, using a fluted cutter about 2t inches in diameter. Put on the
baking trays and bake for about 20 minutes, until lightly coloured: after 10
minutes baking brush the biscuits with the egg white, sprinkle with sugar and
continue cooking.
Imperial/Metric Conversions
Capacity Mass T emperature
t pint= 142 mI 1 oz=28.35 9 32°F= O°Celsius
t pint=284 mI 20z=56.7 9 212°F= 100°C
1 pint= 568 mi 40z=113.4g 225°F= 107°C
t litre=0.88 pints 250oF= 121°C
80z=226.8g
1 litre= 1.76 pints 12 oz= 340.2 9 275°F= 135°C
Note: ml=millilitre(s) 16 oz=453.6 9 300°F= 149°C
1 kilogramme=2.2 lb 325°F= 163°C
Length 350oF= 177°C
Note: g=gramme(s)
375°F=190oC
1 inch=2.54 cm
400oF=204°C
6 inches=15.2 cm
425°F=218°C
100 cm=1 metre
450°F=232°C
=39.37 inches
Note:
cmescentirnetrefs)
Note: To convert the recipes in this book to metric measures we have found
that it is more practical to use a 25 9 unit in place of the oz. a 5 mi spoon in
place of the teaspoon, a 15 mi spoon in place of the tablespoon. and to
reckon 500 mi to the pint. Recipes converted in this manner will yield slightly
less than the original. so it is best. to ensure that recipes containing meat are
nutritionally balanced, to allow slightly more meat per persono i.e. 450 9
to the lb.
The above is based on information agreed by the U K Federation for
Educatíon in Home Economics, 1970.
Oven Temperature Seales
As the metrication programme advances, electric cookers will be introduced
with the oyen thermostat dial marked in °Celsius instead of °Fahrenheit.
If you have one of these new cookers, or use metric recipes where oyen
temperatures are given in °C. follow the table of equivalents below.
Ga Oyen Marks
Electric Scale °F
•.
quot;Celsius Scale
I
225°F
110°C
I
250
130 2quot;
1
275
140
2
300
150
3
325
170
4.
350
180
5
375
190
6
400
200
7'
425
220
8
450
230
9
475
2.40
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Simnel cake: http://w:w.youtube.com/watch?v-AxMUGfvISm- -
Hot cro~s bu.ns: http://www.videojug.com/film/how-to-make-hot_cross_bulls
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East~r biscuits: http://www.videojug.com/webvideo/how-to-cook_easter -biscui ts-
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