Brown Bread Biscuits


Dissolve three ounces of butter in half a pint of boiling milk or milk and water, add a pinch of salt, two ounces of castor sugar, and mix this into a pound of wheatmeal; roll out about a quarter of an inch thick, using a little dry meal for the purpose; prick the paste all over and cut out in rounds with a plain or fluted cutter; bake these on floured tins for about fifteen minutes in a quick oven. They will keep well and are nice for tea or dessert.