Yesterday, I made some ‘proper’ Tonbridge Biscuits with plain flour, without any weirdy gluten free stuff. Well, it ended up a lot more tasty and I added heaps of sugar. You could really smell the homely buttery and herby caraway taste. Ironically caraway isn’t very British, maybe it is the Indian Empire connection? I really must learn more about the history of cooking.
I gave some to my colleagues and had a ‘thumbs up’. One of the more honest colleagues, said they were ‘jawbreakers’.. which is true! They were pretty hard… so any tips to make them less like ‘rocks’ would be helpful. Maybe I won’t cook them so long, the only thing with that, is that they won’t be so brown which I like.
I would show you a ‘plain flour’ version, but they’ve all been scoffed!
Old Fashioned English Grub Rocks 