Belling Recipes


Picture of biscuits on wire tray

Easter Biscuits

  • 4ozs plain flour
  • 2ozs caster sugar
  • 2ozs margarine
  • 1oz currants
  • ½ an egg
  • ¼ level teaspoon mixed spice or cinnamon

Cream the fat and sugar until light and fluffy, then add the egg and beat in well. Knead into a smooth ball, and then roll out thinly on a floured table, then cut into rounds using a fancy shaped cutter. Prick well and bake on a greased and floured baking sheet.
350° F. for 15-20 minutes.

Tiger Biscuits

    4 oz plain flour 4 oz margarine ½ oz caster sugar A little water if required.

Rub the fat into the sieved flour, then add the sugar and mix into a stiff paste adding a little water if necessary. Next roll out to ¼ inch thickness and cut into fairly small rounds with a plain cutter. Bake on a greased and floured baking sheet.
375°F. for 15-20 minutes.


  • 1½ozs margarine
  • 1½ozs icing sugar [sieved]
  • ½ teaspoon of coffee essence
  • 2ozs almonds

cream the fat and sugar together then add the coffee essence, next blanch and split the almonds and brown on a baking sheet then chop finely.

When the biscuits are cooked allow to cool, sandwich two together with coffee icing, then spread a little around the edges, finally coat the edges with chopped nuts. Spread a little apricot or seedless raspberry jam over the centre top and pipe some of the icing with a star pipe around the top of each biscuit.

Bourbon Biscuits

  • 4ozs plain flour
  • 2ozs margarine
  • 1½ozs caster sugar
  • ½ a egg
  • 2 level tablespoons cocoa
  • A little vanilla essence

Cream the margarine and sugar together and beat in the egg. Add the sieved cocoa before the flour as the size of the egg governs the amount of flour that can be added to the mixture. Mix in sufficient flour to produce a stiff mixture. Using caster sugar instead of flour, roll out and cut into shapes with an oblong cutter. Prick with a two pronged fork and place on a greased and floured baking sheet, then bake until quite dry. Cool on a wire tray and sandwich together with stiff chocolate glaze icing.
Bake at 375°F for 15-20 minutes.

Chocolate Icing

  • 8ozs icing sugar
  • 2ozs chocolate
  • ¼oz butter
  • ½ teaspoon vanilla essence
  • About 5 tablespoons of water

Dissolve the chocolate in water and boil for 2 minutes. Cool and add the icing sugar and vanilla essence. Allow the sugar to dissolve, but do not make it more than tepid. Add the butter and a little more water if necessary.

Bourbon Biscuits

  • 4ozs plain flour
  • 2ozs margarine
  • 2ozs caster sugar
  • 1½ozs ground almonds
  • Yolk of one egg
  • Pinch of salt

Mix the flour and salt, then rub in the margarine, next add the sugar and ground almonds. Mix all to a stiff paste with the yolk of the egg; use a little of the egg white if necessary. Roll out and cut into shapes of choice and bake on a greased and floured tin.
Bake at 375°F. for 15-20 minutes.

Melting Moments

  • 5ozs self raisin flour
  • 3ozs caster sugar
  • 2½ozs lard
  • 1½ozs margarine
  • ½ an egg
  • A few drops of vanilla essence
  • Porridge oats

Cream the fats and sugar until light and fluffy, then beat in the egg. Next add the vanilla essence and flour. Roll the mixture into small balls with wet hands and then coat with rolled oats. Bake on a greased and floured baking tin, allowing room for the mixture to spread and press out lightly with the hand. After baking allow to cool slightly before placing on a wire tray.
Bake at 375°F for 15-20 minutes.

Viennese Shortcakes

  • 4ozs butter
  • 4ozs plain flour
  • 1oz caster sugar
  • 1 teaspoon vanilla essence
  • Icing sugar
  • Select jam of preference
  • Paper bun cases as required

Cream the fat and sugar until light and fluffy, then add the vanilla essence. Next add the sieved flour gradually and mix until smooth. Put the mixture into a forcing bag which is fitted with a star vegetable pipe. Pipe the mixture into paper bun cases, keeping the mixture to the outer edges so that there an indentation in the centre in which the short cakes can be baked. After baking when the cakes have cooled down, dust with a little icing sugar and place a little jam of choice in the centre.
Bake at 350°F. for about 30 minutes.

Brandy Snaps

  • 2ozs margarine
  • 2ozs caster sugar
  • 2ozs syrup
  • 2ozs plain flour

Melt the margarine, syrup and sugar slowly, do not allow to boil. It is important that the sugar melts slowly. Remove from the heat when the sugar has dissolved and slowly stir in the flour. Place teaspoons of the mixture on a greased baking tin allow room for the mixture to spread. After baking, allow to cool slightly, and then roll the brandy snaps around the handles of greased wooden spoons. When cold, the snaps can be removed and filled with cream.
If the brandy snaps become too brittle to roll, return to the oven for a minute, to soften.
Bake at 400°F. for 3-6 minutes.