|Castor sugar||1 Cup (16 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄4 Teaspoon|
|Soda bicarbonate||1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Biscuit flour||4 1⁄2 Cup (72 tbs)|
In a large bowl, beat butter and sugar with an electric mixture until light and fluffy. The sugar must be completely dissolved.
Sift together corn flour and baking powder and add to the butter mixture
Dissolve soda-bi-carb in milk and add this alternately with flour, in batches, and blend to make a stiff dough. Do not add all at once; you may need a little less.
Roll the dough out thinly on a floured work surface.
Cut into rounds using a biscuit cutter or a 3-inch glass and prick biscuits all over with a fork.
Roll and cut out more biscuits with scrap pieces of dough.
Arrange them on cookie sheets.
Give them a milk wash using a pastry brush.
Bake biscuits at 400° F for about 15 minutes or until lightly browned and firm
Remove and cool on wire racks.
Serve with tea or coffee.