About this recipe:These biscuits are lightly puffed, sweet and crispy. If you'd like buttery biscuits, use unsalted butter instead of margarine. Serve with a cup of tea or coffee, with ice cream or on their own.
Makes: 30 biscuits, depending on size
1 teaspoon vinegar
750g plain flour
1 tablespoon baking powder
1 teaspoon ground nutmeg
1 pinch salt
500g caster sugar
1 teaspoon bicarbonate of soda
3 eggs, beaten
1 teaspoon vanilla extract
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Method Prep:30min › Cook:10min › Ready in:40min
Make soured milk, by mixing milk and vinegar together. Let sit until needed.
Preheat oven to 180 C / Gas 4. Line baking trays with baking parchment
In a medium bowl, stir together 500g flour, baking powder, nutmeg, salt, and sugar. Cut in the margarine until the mixture resembles coarse crumbs.
Stir in bicarbonate of soda, soured milk, beaten eggs, and vanilla. Stir as little as possible and add the remaining flour as necessary to make dough thick enough to roll out.
On a lightly floured surface, roll out dough 5mm thick. Cut into desired shapes with cutters. Place biscuits 2.5cm apart on the prepared baking trays.
Bake for 8 to 10 minutes in preheated oven. Cool on baking trays.