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Whittingham Buttons

Whittingham Buttons

175g (6 oz) soft butter

85g (3 oz) icing sugar

175g (6 oz) plain flour

55g (2 oz) custard powder

From The National Trust Complete Recipe Book.

Cream the butter and sugar together very thoroughly until light and fluffy. Add the flour and custard powder and mix to form a firm dough. Break off small pieces, the size of a walnut, and roll into a ball with your hands. Place on the cold plain shelf lined with Bake-O-Glide. Flatten slightly and mark the holes of a ‘button’ in the centre of each biscuit Rayburn and conventional cooking: Main Oven set at 180°C, 350°F or Gas Mark 4. Cook in the centre of the Main Oven for 10-15 minutes until lightly golden.

2 Oven AGA
Slide the baking tray onto the oven grid shelf set on the floor of the Roasting Oven with the cold plain shelf above, on the second runners down. Cook for about 10-12 minutes until lightly golden.

3 and 4 Oven AGA
Slide the plain shelf onto the third set of runners in the Baking Oven. Cook for 10-15 minutes until lightly golden.

Cool on a wire rack.


If you like this recipe, you may also like Double Ginger Biscuits

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