Cake & Cookie Recipes > NAAFI Derby Biscuits

How to make Derby biscuits:
These Derby biscuits would have made a welcome teatime snack in the NAAFI. They are very similar in texture to shortbread with the addition of a few currants for taste and texture. The recipe is enough for about 16 biscuits using a 3-inch cutter and during the war each biscuits cost 1d to make. The basic dough is easily made and cooks into a good, firm biscuit. Raisins, cherries, chocolate chips or nuts would make excellent substitutions for the currants.


Derby Biscuits
1lb flour
8oz margarine
4oz caster sugar
1oz currants
1 teaspoon baking powder
a few drop of yellow colouring
a drop or two of lemon essence
1 tablespoon of cold water to mix
(see measure conversions for more information)


- Cream the sugar and margarine together.
- Add the colouring and essence to the cold water.
- Stir the liquid into the creamed sugar and margarine.
- Mix in all the dry ingredients.
- Mix to a dough with a little more water if necessary.
- Roll out on a lightly floured surface.
- Cut out with a biscuit cutter.
- Place on a greased baking tray.
- Bake for 30 minutes in a very slow oven (about 170 degrees Centigrade).