In my last post, Jane Angell responded and was supportive of my quest to understand the English Biscuit. To help in the dialog, here is the recipe I found on allrecipes.com: http://allrecipes.com/Recipe/Cinnamon-Biscuits/Detail.aspx, submitted by Rhonda Warhol, called Cinnamon Biscuits.
Mix these in a large bowl-
All-purpose flour 2 cups (250 g)
salt 1/2 tsp (3 g)
ground cinnamon 2 teaspoons (5 g)
butter, softened 1/2 cup (115 g)
Mix with a fork until crumbly.
white sugar 1/2 cup (100 g)
vanilla extract, 1 teaspoon (5 ml)
Mix to a stiff paste. Mix in one beaten egg. Knead dough on a floured surface until smooth. Wrap in foil or plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 350F (175C). Grease cookie sheets. Roll out dough thinly and cut into 24 rounds.
Bake 12 to 15 minutes, or until lightly gold in color. Let cool on wire rack.
Comments on the site for this recipe said they missed the milk. I found it too dry, too, so I added some. However, I'm American and the recipe isn't. Do the Brits use milk to form a tacky dough? The recipe said roll out thin. I did, and got closer to 50 biscuits so I went too thin. How thin is thin? And is this really "The basic English biscuit,with a dash of cinnamon." as specified on the recipe? Does anyone have a recipe they could hold up as a prime example to a classic English biscuit?
BTW: Sketching will continue. This blog has NOT been converted to a food network channel. This is a food compulsive tangent that must be satisfied, though.