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“Comittee Members Biscuit”

When I was a member of the labor comittee for my orchestra, we would often meet at one anothers house to discuss issues. On such occassion,  the wife of a fellow member  prepared a delicious biscuit for the group. I asked her if she wouldn’t mind giving me the  recipe. She generously agreed and so now, my  dear readers, I would like to share it with you. I have found that baking helps me to relax before a concert  and gives me something wonderful to look forward to afterwards. Enjoy!

“Comittee Members Biscuit”

– 3 eggs
– 1 plain, unsweeted yoghurt 125 g. (4.4 oz.)
– sugar (white or brown)200g. (7 oz.)
– 10 tablespoons oil (corn or sunflower)
– 1 grated lemon rind

– whole wheat flour 200 g (7 oz.)
– 2-3 teaspoons baking powder

– a pinch of salt


– raisins (50 g – 1.8 oz)
– ground almonds or walnuts (50 g – 1.8 oz.)


-preheat the oven at 180ºC – 350º F
-grease and lightly flour baking pan
-separate  egg yolks & mix with sugar til creamy; save egg whites for batter.
-Add oil, yoghurt, salt and grated lemon rind; mix well.
-Add flour and baking powder. Mix well.
-Add raisins and ground almonds or walnuts; mix well.
-Beat the egg whites with an electric mixer and add to the mixture. (and mix well!!!)
-Pour the batter into the pan.

-Bake 30-35 minutes, or until surface color changes.
-After the biscuit has cooled, sprinkle powdered sugar & cinnamon to garnish.

Baking tip: bake the biscuit using the lower heat of the oven. For the last 2-4 minutes, use both upper & lower heat.

Ideal to accompany  five o’clock tea time!

Courtesy of Ruth Engelbrecht, cellist, Granada City Orchestra.

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