Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 121

The recipe used for Fortt’s Bath Olivers is a trade secret; the ingredient list shows the biscuits are still yeast-leavened and contain butter; other ingredients are wheat flour, milk, animal fat, salt, malt extract, hops, and an antioxidant (E320). A commercial recipe for craft bakers calls for flour and butter in the ratio 4:1. The flour and butter are rubbed together and made into a stiff dough with milk in which a little sugar and yeast have been dissolved; a little salt is added. They rise for 90 minutes; the dough is kneaded with a brake until smooth; it is rested before being rolled to a thickness of about 3mm and cut into rounds of the appropriate size; these are docked and allowed to rest. They are baked at 190°C until gold and crisp.