Yorkshire Recipes

Baking

Six o’ Clocks

These were the 19th and early 20th Century equivalent of the ‘grab and go’ breakfast bars of today.  These ‘Six o’Clocks’ sweet sponge-like biscuits could be quickly eaten for breakfast, or later as a filling snack, by the textile workers of the West Riding.  They were easy to make and stored well in a tin.

Silsden textile mill workers

 Ingredients

  •  8 oz/225g plain flour
  • 2 oz/55g butter
  • 2 oz/55g lard
  • 4 oz/113g white sugar
  • 2 teaspoons of baking powder
  • 1 beaten egg
  • A little milk

Method

  1.  Rub fat into the dry ingredients
  2. Add the beaten egg and a little milk to make a dough
  3. Roll out to about ½” thick and put it onto a greased backing tin
  4. Brush with milk and bake in a moderate oven for about 15 minutes
  5. Cut into squares when still warm

 

Source:  Mrs APPLEBY. More Yorkshire Recipes (1967). Dalesman Publishing

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