These were the 19^th and early 20^th 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