This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.
All kinds of different biscuits
Plain biscuits Chocolate Biscuits Lemon & Poppy Seed Biccis
- 800 g margarine 800 g margarine 800 g margarine
- 400 g caster sugar 400 g caster sugar 400 g caster sugar
- 900 g plain flour 750 g plain flour 900 g plain flour
- 300 g rice flour 150 g cocoa 300 g corn flour
- ½ tsp salt ½ tsp salt ½ tsp salt
- 2 tsp baking powder 300 g corn flour 2 tsp baking powder
- 2 tsp baking powder zest of 3 well washed lemons
- 4 tbsp poppy seeds
1. Pre-heat oven to 180 C.
2. Cream sugar and margarine together with the large Hobart mixer. Use balloon whisk, speed 3 for 5 minutes. (add the lemon zest if making the lemon and poppy seed biscuits) Turn off the mixer.
3. Mix all the dry ingredients and add to the mixing bowl. Mix these in on speed 1 until just combined.
4. Roll out in smaller batches on a floured surface and cut out square biscuits.
Place on lightly oiled trays, there doesn’t need to be much space between them.
5. Bake at 180 C for 20 minutes, then shuffle trays around and bake for a further 12 minutes.
6. Take out of oven and leave to cool. Leave in an airtight container.