Hunter’s Biscuits

Hunters Biscuits


As you may know, I have one or two cookbooks lying around *ahem* and I haven’t actually got around to making absolutely all of the recipes contained therein.

But I’m working my way through slowly – and it’s just fabulous when I discover little gems like the recipe this week, tucked away as it was in a nondescript little booklet from the 1940s.

For a start, I have all the ingredients in the cupboard – I just LOVE it when that happens. A huge pet peeve is finding something delicious in a recipe book or online – only to discover a trip to the shops is required. So these are a great ‘spur of the moment’ bake.

Second, the recipe doesn’t make a whole mountain of biscuits – I got just twelve out of this batch. And they’re so fast to put together – little bit of melting/warming of liquids, chuck in the dry ingredients and you’re done. Even taking the time to pretty their appearance up doesn’t take long, and with 12 minute cooking time, you can be dunking them in a cuppa in not much more than 20 minutes.

Also – oats. YUM! Just LOVE oats in a biscuit – they make them it so crunchy and satisfying. Great energy snacks too. I can just imagine these biscuits being stuffed into pockets to snack on during invigorating afternoons tramping about the countryside.

And then we come to the main reason this recipe caught my eye. The lard. Yes – I did a double take too. But it works beautifully – and deliciously. And for me it also absolutely makes it a biscuit of country origin. Back in the day, not everyone could keep a cow – but most cottagers would have a pig, and once butchered for the winter, a ready and plentiful supply of lard. If you really can’t face it, you could try butter, but I haven’t tried it myself, so do let me know how it goes if you do.

What are you waiting for – get spur of the moment baking! 😀

Hunter’s Biscuits

56g golden syrup
56g lard
28g demerera sugar
56g plain flour
56g wholemeal flour
56g medium oatmeal
1/2 tsp bicarbonate of soda
1/2 tsp ground mixed spice
1/2 tsp ground ginger
grated zest of a small lemon – or of half a large lemon
1/2 tsp salt
6 almonds – halved

  • Preheat the oven to 175°C, 150°C Fan.
  • Put the lard and the golden syrup into a small pan over a low heat to melt/warm
  • Mix all the other ingredients together.
  • When the lard has melted, tip in the dry ingredients and stir to combine. You’ll end up with a moist paste.
  • Divide mixture into 12. I have a small-ish ice cream scoop which was perfect at portioning out the mix. Roll into a ball then flatten slightly. Place half a split almond on each biscuit.
  • Put the biscuits onto a baking sheet lined with parchment and bake for 12 minutes, turning the baking sheet round 180 degrees halfway though the cooking time. The biscuits should be just browning around the edges when done. They might seem a little soft, but will crisp up beautifully as they cool.
  • Lift the biscuits from the baking sheet and cool on a wire rack.

6 Comments on “Hunter’s Biscuits”

  1. Janey Huddart says:

    Have everything in but the Almonds (have blanched almonds – would they do?) … and the lovely lard … Imagine this is essential to get that fabulous forties feel!

    Lard added to the Monday shopping list … :^)

    Many thanks M-A

    PS … Does the 56g measures refer to those big heaped tablespoon measures I remember so clearly from 1970’s Home Economics?

    • MAB says:

      Wotchers Janey! 56g is just me being a stickler in converting 2 ounces to metric 😉 Blanched almonst would be fine – but make sure it’s halves, not flakes, because flakes would be too thin and burn. Have fun! 😀

      • Janey Huddart says:

        Blanched it is! … Just the lardy-lard needed

        Ha ha … I find myself dreaming about those big HE spoons (I’ll take it that’s a bad thing) … Thank heavens for digital scales


  2. Seonaid says:

    These look really tasty. Think I’ll try them with butter and let you know how they turn out.

  3. carrietxxxxx says:

    Yes Mary-Anne they would hit the spot, on a country walk, when the energy levels are dropping a bit .Oats always do it for me .They say they’re good for heart health though the lard probably cancels that theory out a bit !.Still we dont have it everyday do we?.We’re not afraid to use lard here in Gloucestershire hence our Lardy cake.
    .I’m a big .fan of the Domestic Science lessons we had at school in the 1970’s .A particular teacher gave me a lot of encouragement which I will always thank her for.(Thank you Mrs Talbot !)

  4. I do like lard in baking. Will give these a go.

    Just wanted to say thanks again for my foodshow tickets – and the surprise spices – the package smelt amazing! You are very kind to include them – gingerbread here we come 🙂

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