Trinbagonian Biscuit Cake Recipe
Yield - 15 to 20 Cakes
Flour - 3 1/4 lbs (Sifted)
All Spice Powder - 1/2 tsp
Baking Powder - 2 1/4 tsp
Shortening - 10 oz (Melted & Warm)
Granulated Sugar - 1 1/4 lb + more
Evaporated Milk - 7 1/2 oz
Water - 7 1/2 oz
Vanilla Essence - 1/2 tsp
Preheat oven to 350°F.
In a bowl, add sifted flour, all spice and baking powder.
Mix together and set aside.
In another bowl, add melted shortening and sugar.
Whisk until sugar is dissolved.
Add evaporated milk, water and vanilla essence.
Whisk together until fully incorporated.
Whisk in 1/3 of flour mixture and continue to mix until fully incorporated.
Add another 1/3 and whisk in until fully incorporated.
Add remaining flour and mix in with a spatula now.
Dough will become stiff (similar to cookie dough but stiffer).
Take dough out of the bowl and place on a floured surface.
Sprinkle flour on top and press down until dough reaches a thickness of 1/2 inch.
Using a 3 inch cookie cutter, cut out the biscuit cakes.
Coat each one with granulated sugar.
Place on a greased baking dish.
Sprinkle sugar on top of each one.
Bake for 15 minutes.
Remove from oven and allow to cool for 5 minutes before removing them from the baking dish.