"I am not one who was born in the custody of wisdom. I am one who is fond of olden times and intense in quest of the sacred knowing of the ancients." Gustave Courbet

06 September 2021

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On one side of town, the German food culture of the Firchaus was deeply ingrained with the plying of homemade sausages, sauerkraut (sealed in earthenware crocks and buried in the backyard), bread, and butter, and Grandpa's pear wine (served in pimento-jar juice glasses with strict instruction to, "Make it last").  

On the west side of Saginaw, my Grandma Chenoweth, a welshman through-and-through, did her best to instruct us in Anglo ways.  It began early with simple cinnamon toast served daily at tea-time, but I remember these from our advanced classes ...

DUNDEE BISCUITS

Ingredients
  • 1½ cups all-purpose flour
  • ¼ cup sugar
  • ¼ cup quick-cooking oats
  • ¼ cup butter
  • ⅓ cup milk
  • 1 large egg, divided
  • Sliced almonds
Instructions
  1. Preheat oven to 400°.
  2. In a medium bowl, combine flour, sugar, and oats. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  3. In a small bowl, combine milk and egg yolk; stir into flour mixture.
  4. On a lightly floured surface, roll out dough to ½-inch thickness. Using 1½-inch round cutter, cut biscuits. Place on baking sheet. Brush with lightly beaten egg white and top with sliced almonds.
  5. Bake for 10 to 12 minutes or until lightly browned.
  6. Transfer to wire racks to cool.

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