These biscuits from Julie Wilcke-Pilmer were a prize winner in the Bob’s Red Mill Baking Contest at the Newport Celtic Festival earlier in the month. The picture is kind of hard to make out, but they’re absolutely wonderful! These are not the light and fluffy American-style biscuits, but made in the Celtic tradition and are much closer to cookies. Enjoy!
- 1/2 cup Sugar
- 1/2 lb Butter
- 1 Egg
- 1 tsp Vanilla
- 2-1/12 cups Bob’s Red Mill Unbleached White Flour
- 1/2 cup Bob’s Red Mill White Rice Flour
- 1 pinch Salt
- Powdered Sugar Icing
- Maraschino Cherries
Cream butter and sugar well. Add egg and vanilla and beat mixture. Fold in flour and salt. Knead dough until mixture forms a smooth ball. Roll dough out and cut with round cookie cutter to about silver dollar size. Place on ungreased cookie sheet and put trays in the fridge for 15 minutes. Bake cookies for 10 minutes at 375°F. Cookie should not be brown. After cooled, jam one side of each cookie and put another cookie on top. Make powdered sugar icing by mixing powdered sugar with enough water to make a nice paste. Frost the top of each cookie and place 1/4 maraschino cherry in the center. makes approximately 2 dozen cookies.