Trinbagonian Biscuit Cake Recipe
- Foodie Nation
- Apr 16, 2019
- 1 min read
Yield - 15 to 20 Cakes
INGREDIENTS
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
METHOD
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.
Enjoy!
Yes they made a mistake listing the ingredient measurements. 3¼ lbs of flour is actually cups. Foodie nation are yet to correct this.
3-1/4 lbs of flour is the equivalent of 10.4 U.S. cups. Is this the correct measurement for this? That seems like an awful lot since I used another recipe that called for 2-3/4 cups of flour and I got 12 biscuit cakes from it (and they were not thin biscuits).