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Published 2014
To make beaten biscuits, flour, salt, and a little lard are mixed to a stiff dough with milk and water (or whole milk, for a richer result). Then the dough is beaten with a rolling pin for half an hour or more, until it blisters. It is then rolled, cut into rounds or squares (traditionally by a cutter which presses six prongs into the centre of the biscuit as it cuts). They are baked until pale brown on the outside, but should remain white within.