Rolled Biscuits
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Bake and roll
Bake the Savoy biscuit batter in a deep baking sheet lined with buttered paper.
Once baked, turn it out with the paper side up and remove the paper.
Spread jam over the surface of the biscuit.
Roll the biscuit up, cutting one end at an angle, and place the roll with the closed end down to hold it together.
Finish
Allow to cool, then slice the roll into quarter‑inch thick pieces.
Cover the surfaces of the slices with transparent icing.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Savoy biscuit batter
- Forms the light, sponge-like base that rolls around the jam.
- Jam of your choice
- Adds sweetness and moisture that spreads through the rolled sponge.
- Transparent icing
- Adds a sweet, glossy coating over the cut slice surfaces.
The step that matters
Rolling the biscuit while still warm. Sponge batter is flexible only while warm; once it cools it becomes brittle and is likely to crack when rolled. Removing the paper promptly also keeps it from sticking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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