Biscuits and Buns

In this series revisiting traditional dishes from our past, Clarissa Hyman reveals the history of the nation's biscuits and buns, while Alison Walker gives favourite old recipes a new lease of life

Biscuit making, it has been said, is the art of turning simple ingredients into wonderful things. Flour, sugar, butter and eggs are transformed into crisp Cornish fairings, elegant macaroons and chewy flapjacks. Biscuits and buns are honest and homely, not pert and flip, and are among the foundation stones of our great baking tradition-every British kitchen has a tightly lidded tin, battered and beloved, adorned with cute country or animal scenes.

Continue Reading »
* You have 3 free previews per magazine issue