Norman Calder

Why it earned the handshake

Farthing biscuits are gloriously plain-spoken: a traditional Scottish savoury biscuit made with flour, butter, lard, and a little salt, ready for a generous spread of chilled butter. That simplicity is the point. There is nowhere to hide a heavy hand or a soggy bake, and the official recipe asks for a biscuit that is dry and crisp without taking on colour.

Norman’s handshake is a lovely reminder that technical confidence does not always arrive wearing a frosting hat. A clean round, an even prickled top, and that delicate snap are plenty of theatre.

Ingredients

• 225g plain flour, plus extra for dusting
• 225g self-raising flour
• 5ml table salt
• 5ml caster sugar
• 85g lightly salted butter, plus extra to serve
• 85g lard
• About 5–90ml cold water

You will also need a 9cm round cutter and a wire rack or baking mesh.

Method

1. Heat the oven to 180°C.
2. Mix the flours, salt, and sugar. Rub in the butter and lard until the mixture resembles fine breadcrumbs.
3. Add just enough cold water to bring everything together into a stiff dough. Chill for 15–20 minutes.
4. On a lightly floured surface, roll the dough to just under the thickness of a £1 coin. Cut rounds with the 9cm cutter.
5. Prick the tops all over, leaving a plain border about 5mm wide. Transfer to wire racks or baking mesh set over trays.
6. Bake for 14–16 minutes, until dry but not browned. Cool completely and serve with chilled butter.

Baker’s tips

• Add the water gradually; a stiff dough gives a cleaner biscuit than a wet one.
• Keep the border plain when pricking so the edges remain neat.
• The colour cue matters: these are meant to be dry, not golden-brown.
• Let the biscuits cool fully before judging their snap.

Make-ahead

The official recipe does not give make-ahead instructions. Cool the biscuits completely before storing them airtight; serve with chilled butter as directed.