Economical Cheese Biscuits
|Whipped cooking fat||3 1⁄2 Ounce|
|Cold water||2 Tablespoon|
|Flour||8 Ounce, sieved together|
|Salt||1 Teaspoon (Leveled), sieved together|
|Mustard||1 Teaspoon (Leveled), sieved together|
|Pepper||1 Pinch, sieved together|
|Cheese||3 Ounce, finely grated|
|Beaten egg||1 (To Glaze)|
|Milk||1 1⁄2 Fluid Ounce (To Glaze)|
|Tomatoes||3 , sliced|
|Hard-boiled eggs||3 , sliced|
|Cream cheese||4 Ounce|
|Ham||2 Ounce, sliced|
Place the whipped-up cooking fat, water and 2 rounded table spoons of the sieved flour, seasonings and the cheese in a basin.
Whisk together with a fork, about half a minute, until well mixed.
Add the remaining flour and, stirring, form into a firm dough.
Roll out, fairly thinly, on a lightly floured board.
Prick all over with a fork.
Cut into plain and fluted biscuits using 2-inch cutters.
Glaze with beaten egg and milk.
Bake near the top of a moderately hot oven (400°F - Gas Mark 5) for 10-15 minutes.
Cool and finish in any of the following ways: Cover with sliced tomato, and top with a piped star of cream ceese.
Add a sprig of parsley.Cover with sliced hard-boiled egg and top with stuffed olives, cut in halves.
Top with rounds of ham, cut to same size as biscuits, and garnish with a piece of gherkin.
Place a teaspoon of cream cheese in centre of half the biscuits.
Cut remaining biscuits in two and place the halves at an angle, in centre of cream cheese.
Garnish with parsley.