Whittingham Buttons

From The National Trust Complete Recipe Book.


175g (6 oz) soft butter

85g (3 oz) icing sugar

175g (6 oz) plain flour

55g (2 oz) custard powder


1. Cream the butter and sugar together very thoroughly until light and fluffy. Add the flour and custard powder and mix to form a firm dough.

2. Break off small pieces, the size of a walnut, and roll into a ball with your hands. Place on the cold plain shelf lined with Bake-O-Glide. Flatten slightly and mark the holes of a ‘button’ in the centre of each biscuit.

3. Slide the plain shelf onto the third set of runners in the Baking Oven. Cook for 10-15 minutes until lightly golden.

Notes - Cool on a wire rack.

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