We serve these biscuits with our Irish farmhouse cheese trolley in the Ballymaloe restaurant. Although we make them fresh every day, they do keep for several weeks in an airtight tin and also freeze well.
Mix the brown and white flour together and add the salt and baking powder. Rub in the butter and moisten with cream and enough water to make a firm dough.
Roll out to approximately 3mm thick. Prick with a fork. Cut into rounds with a 6.5cm round cutter. Bake on an ungreased baking sheet at 150°C/300°F/Gas 2 for about 45 minutes or until lightly browned.
© 2001 Darina Allen. All rights reserved.