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From: Varina
Sent: Monday, December 01, 2014 3:12 AM
To: phaedrus@hungrybrowser.com
Subject: looking for a recipe for Welsh Teisen Flats
Hello, Uncle Phaedrus!
I grew up on Long Island, New York. When I was a kid my mother used to buy some wonderful cookies.
I don't know what the names was; we used to call them "squashed fly" cookies because there were
raisins in them and that's what they looked like.
The cookies were very flat, only about a quarter inch high, about like a Saltine cracker, and a
rippled edge. They were two, maybe three inches wide, and maybe six inches long. It had a cake-like
texture, and lots of those squashed raisins.
This was maybe 50 years ago.
In the late 1980s a friend and I found a recipe for something called Teisen Flats in her Welsh
cooking book. To my delight, they tasted just like my "squashed fly" cookies! Unfortunately, she
has moved back to Ireland and taken her cookbook with her, and I have lost touch with her.
As I never knew the real name of the cookies here I have no idea if the recipe is already on your
site. I'm hoping you might be able to find a recipe for the Teisen Flats.
Thank you in advance for checking on this!
Varina
Hello Varina,
I can find a recipe for teisen flats, which are also known as “Welsh Cakes” and other names.
However, “teisen flats” are round, and not so flat. Certainly not 2 to 3 inches wide by 6 inches
long and 1/4 inch thick. They do have raisins or currants, so they might taste like what you recall.
See these sites for photos and recipes for Welsh Cakes aka Teisen Flats:
Welsh Cakes
European Cuisine
Phaed
We called them 'fly biscuits...'
Searching for 'raisin biscuits' produces many results.
I thought they were Nabisco but apparently Sunshine.
The name Garibaldi also figures prominently
Khong Guan Raisin Biscuits
From this address https://chowhound.chow.com/topics/511955 , these comments are found:
vvvindaloo
Apr 22, 2008 03:09 PM
Thanks to Humbucker (who gave me a name to search and set me on the right path) and Dolores
(who sent me to the right image and reminded me of where I can now secretly procure them),
my mother has identified her cookie as the Garibaldi Raisin Biscuit by Crawford (which was
most likely made by Sunshine when she knew them). After hearing about all of the phone calls
my technologically-challenged (read: completely computer illiterate) mom made to no avail,
I feel particularly gratified for having solved this mystery :)
------------
mgreenstein
Apr 25, 2008 07:12 AM
By the way, I believe the name of that Sunshine product was "Golden Fruit" (Cookies or Biscuits).
Three flat rectangular "cookies," each with three square sections. The British version now available
(at least it was about one-and-a-half years ago) from the Vermont Country Store is pretty close but
a little softer than the original. Definitely worth a try for old time sake.
Stay well.
Holden
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Hello Uncle Phaedrus,
I believe your questioner is looking for an item called “Garibaldi Biscuit Bars” that has been
resurrected by The Vermont Country Store, and is sold as item No. 64762 or H4185 (12 or 5 packages.
They are 7-41/4” x 2-3/4”, with currants (not raisins) squashed between the layers.
Fred
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Yes! Yes! Thank you, yes, the Garibaldi Raisin Biscuits are the ones I remember, formerly the
Sunshine Golden Raisin Cookies.
I chased that down and found a link to this recipe. Sorry, it is too long to type here.
Here's the link!
Garibaldi-Golden Raisin Biscuit Cookies (Sunshine)These biscuit/cookies were made by Sunshine Biscuit Company
in Saginaw, Michigan and later by Keebler.(1996) These are flat raisin-filled cookies-(cracker/biscuits)...
Thank you so much for hunting this down for me!
Varina
From: Lori
Sent: Sunday, November 30, 2014 11:10 PM
To: phaedrus@hungrybrowser.com
Subject: Skorper
There is a bakery in Ashtabula Ohio called Squire Shoppe Bakery that sells a rusk type 'bread' called skorpers.
They are very much like zweiback but cut thinner and have a cinnamon sugar topping. They appear to be cut from
a loaf and toasted dry. I have been unable to find any recipes under this name. One posting mentions it and
calls it Finnish Skorpers. Can you please help me ? Thank You, Lori
Hello Lori,
There is an article about the Squire Shop Bakery here: Squire Shop Bakery
I had no success at all with a recipe or copycat for the Squire Shop Bakery skorpers in particular.
Things to note about skorpers:
1) “Skorper” is also spelled “skorpor”.
2) These are not just a Finnish thing. I found them listed as Scandinavian, Swedish, Norwegian and Danish
as well as Finnish. Swedish is most common.
3) The almond version is said to be very similar to almond biscotti.
4) Some recipes for this have cinnamon, some have cardamom, and some just have sugar.
There are recipes for skorpers or skorpors on these sites. The first one may be closest to Squire Shop’s:
Elegant Cuisine
Just a Pinch
Mandel Skorper
Swedish Country Inn
Phaed
From: Amy
Sent: Tuesday, December 02, 2014 1:34 PM
To: phaedrus@hungrybrowser.com
Subject: Trio of Christmas cookies
Hi Uncle Phaedrus!
I'm hoping you can help me find a lost Christmas cookie recipe. It was from a magazine in the late '80s
or early '90s, I think Good Housekeeping. I think the title was something like "Trio of Christmas Cookies" -
the "trio" part was that you make a basic dough and divide it into three for:
1. Chocolate thumbprint cookies with peppermint frosting,
2. Lemon cookies with almond frosting, and
3. Cookies with cut-up maraschino cherries mixed in.
Thanks!!
Amy
Hello Amy,
Sorry, I had no success finding a recipe in which those three kinds of cookies are made from one basic dough.
I’ll post this on my site in the hope that one of my readers can help, but I’m afraid it will be well after
Christmas before it appears.
Phaed
=================================================================
From: Judy
To: phaedrus@hungrybrowser.com
Subject: Trio Of Cookie Dough
Date: Saturday, January 17, 2015 11:22 AM
The descriptions the reader sent you on the Trio of Cookie Dough sounded
familiar to me so I went searching. I was pretty sure it wasn't a Good
Housekeeping recipe because I have next to nothing from them. Turns out it
is a Better Homes and Gardens recipe. This must have been in the regular
monthly magazine and not the holiday cookie special edition. I have most of
the holiday cookie editions starting from the early 1990's and I didn't see
it in any of them.
The original requested recipe can be found in the 12th edition BHG Red Plaid
ring binder cook book from 2003. I attached a typed copy of the recipe with
the three variations (Trio Cookie Dough). I also found, for the same dough,
a couple other variations which are the attachments From BHG Cookie Book
Trio Cookie Dough Variations and Santa's Whiskers Trio Dough. I did find a
couple others in different cookie books that I can send you if you are
interested.
Hope this helps out your reader. I really enjoy your site and have found
several things I was looking for there - especially in the Italian cookie
section. Thanks for what you do.
Judy
-----------------------------------------------------
Trio Cookie Dough
Ingredients
3/4 cup butter, softened
3/4 cup shortening
1 1/2 cups sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 egg yolk
3 tablespoons milk
1 1/2 teaspoons vanilla
4 1/2 cups all-purpose flour
Directions
Make Trio Cookie Dough:
1. In a large mixing bowl beat butter and shortening with an electric mixer
on medium to high speed for 30 seconds. Add sugar, baking soda, and salt.
Beat until combined, scraping sides of bowl occasionally. Beat in the egg,
egg yolk, milk, and vanilla. Beat in as much of the flour as you can with
the mixer. Using a wooden spoon, stir in any remaining flour.
2. Divide dough into three equal portions. Use it to make Santa's Whiskers.
3. Pat cherries dry with paper towels. In a medium mixing bowl combine the
cherries, cookie dough, and, if desired, food coloring. Using a wooden spoon,
mix until thoroughly combined.
4. Shape dough into a 10-inch-long roll. Roll dough in coconut until covered.
Wrap in plastic wrap or waxed paper. Chill in the refrigerator for at least
4 hours or until firm.
5. Using a sharp knife, cut dough into 1/4-inch-thick slices. Place slices
2 inches apart on an ungreased cookie sheet.
6. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm
and bottoms are lightly browned. Transfer cookies to a wire rack; cool.
Makes about 36 cookies.
Lemon Almond Tea Cookies
Ingredients
1 portion Trio Cookie Dough
2 teaspoons finely shredded lemon peel
1 teaspoon almond extract
1 recipe Lemon Frosting
1/2 cup sliced almonds, toasted
1. In a medium bowl combine the cookie dough, lemon peel and almond extract.
Using a wooden spoon, mix until thoroughly combined.
2. Shape dough into an 8 inch roll. Wrap in plastic wrap or wax paper.
Chill in the refrigerator
for at least 4 hours or until the dough is firm enough to slice.
3. Using a sharp knife, cut roll into ¼ inch slices. Place slices 2 inches
apart on an ungreased cookie sheet.
4. Bake in a 375° oven for 8 to 10 minutes or until edges are firm and bottoms
are lightly browned. Transfer cookies to a wire rack and let cool.
5. Spread about 1 teaspoon of the frosting on each cookie. Sprinkle with sliced
almonds.
Lemon Frosting: In a small mixing bowl beat ¼ cup softened butter with an electric
mixer on medium to high speed about 30 seconds. Gradually add 1 cup sifted powdered
sugar, beating until combined. Beat in 4 teaspoons milk, 1 teaspoon lemon juice,
1/4 teaspoon vanilla and a few drops of almond extract. Gradually beat in 1 cup
sifted powdered sugar until smooth. Makes 32 cookies.
Cherry Nut Slices
Ingredients:
3/4 cup maraschino cherries, drained and finely chopped
1 portion Trio Cookie Dough
Few drops red food coloring (optional)
1/2 cup finely chopped pecans or hazelnuts
1. Pat cherries dry with paper towels. In a medium bowl combine cherries,
cookie dough, and, if desired, red food coloring. Using a wooden spoon, mix until
thoroughly combined. Shape dough into a 10 inch long roll. Roll dough in chopped
nuts until covered. Wrap in plastic wrap or wax paper. Chill in the refrigerator
for at least 4 hours or until the dough is firm enough to slice.
2. Using a sharp knife, cut roll into 1/4 inch slices. Place slices 2 inches
apart on an ungreased cookie sheet.
3. Bake in a 375° oven for 8 to 10 minutes or until edges are firm and bottoms
are lightly browned. Transfer cookies to a wire rack and let cool. Makes 36 cookies.
Chocolate Mint Thumbprints
Ingredients
1 portion Trio Cookie Dough
2 ounces semisweet chocolate, melted and cooled
2 teaspoons milk
1 recipe Peppermint Filling
1/4 cup chopped candy canes or hard peppermint candies
1. In a medium bowl combine the cookie dough, melted chocolate, and milk. Using
a wooden spoon, mix until thoroughly combined. Shape dough into an 8 inch long roll.
Wrap in plastic wrap or wax paper. Chill in the refrigerator for at least 1 hour.
2. Using a sharp knife, cut roll into ¾ inch slices. Cut each slice into quarters;
roll each quarter piece into a ball. Place balls 2 inches apart on an ungreased cookie
sheet. Press your thumb into the center of each ball.
3. Bake in a 375° oven for 8 to 10 minutes or until tops look dry. Transfer cookies
to a wire rack and let cool. Spoon a scant teaspoon of Peppermint Filling into the center
of each cookie. Sprinkle with chopped candy.
Peppermint Filling: In a small mixing bowl beat ¼ cup butter with an electric mixer on medium speed for 30 seconds.
Gradually beat in 1 cup sifted powdered sugar until combined. Beat in 2 tablespoons milk, ¼ teaspoon peppermint extract,
and, if desired, a few drops of red or green food coloring. Gradually beat in 1 cup sifted powdered sugar until filling
is of spreading consistency.
-------------------------------------------------------
From BHG Cookbook "Cookies Cookies Cookies"
Recipe Introduction
Attention busy bakers!! Save time by making a trio of different cookies from one dough.
List of Ingredients
3/4 cup shortening
3/4 cup margarine or butter
4 1/2 cups all-purpose flour
1 1/2 cups sugar
1 egg
3 Tablespoons milk
1 egg yolk
1 1/2 teaspoons vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt
Recipe
In a large mixing bowl beat shortening and margarine or butter with an electric mixer on medium to high speed about
30 seconds or till softened. Add about half of the flour to the shortening mixture. Then add the sugar, whole egg,
milk, egg yolk, vanilla, baking soda, and salt. Beat till thoroughly combined, scraping sides of bowl occasionally.
Then beat or stir in the remaining flour.
Divide dough into 3 portions. Use dough to make Lemon-Almond Tea Cookies, ChocoCandy Cookies, and Cherry-Pecan Rounds.
*********************************
Lemon-Almond Tea Cookies
Pucker up for a sweet-tart taste.
1/3 of a recipe Sliced Cookie Dough (see recipe, above)
2 teaspoons finely shredded lemon peel
1 teaspoon almond extract
1/4 cup margarine or butter
2 cups sifted powdered sugar
1 tablespoon milk
1 teaspoon lemon juice
Few drops almond extract
1/2 cup toasted, sliced almonds
In a medium mixing bowl combine the 1/3 recipe cookie dough, lemon peel, and the 1 teaspoon almond extract.
Using a wooden spoon, mix till thoroughly combined.
Shape dough into an 8-inch roll. Wrap in waxed paper or plastic wrap. Chill dough for 4 to 48 hours.
Cut dough into 1/4-inch-thick slices. Place about 2 inches apart onto ungreased cookie sheets. Bake in a 375º oven
for 8 to 10 minutes or till edges are firm and bottoms are lightly browned. Remove cookies and cool on wire racks.
.. For frosting, in a small mixing bowl beat the margarine or butter with an electric mixer on medium to high speed
about 30 seconds or till softened. Add half of the powdered sugar, beating till combined. Beat in the milk, lemon
juice, and few drops almond extract. Gradually beat in the remaining powdered sugar till frosting is smooth.
Spread about 1 teaspoon of the frosting atop each cookie. Sprinkle with sliced almonds. Makes about 32.
Nutrition information per cookie: 109 calories,
I g protein, 14 g carbohydrate, 6 g fat (1 g saturated), 5 mg cholesterol, 43 mg sodium, 25 mg potassium.
********************************
Choco Candy Cookies
Turn an ordinary occasion into a special one with these festive-looking treats!
1/3 of a recipe Sliced Cookie Dough (see recipe, above)
2 squares (2 ounces) semisweet chocolate, melted and cooled
2 teaspoons milk
Candy-and- milk -chocolate-covered peanuts or almonds
.. In a medium mixing bowl combine the 1/3 recipe cookie dough, melted and cooled chocolate, and milk.
Using a wooden spoon, mix till thoroughly combined.
.. Shape dough into an 8-inch roll. Wrap in waxed paper or plastic wrap. Chill dough for 4 to 48 hours.
.. Cut dough into 3/4 -inch-thick slices. Cut each slice into quarters. Shape each quarter into a ball.
Place 2 inches apart onto ungreased cookie sheets.
.. Bake in a 375º oven for 8 to 10 minutes or till tops look dry. Immediately press a candy-and milk-chocolate-covered
peanut or almond gently and evenly into each cookie. Remove cookies; cool on wire racks. Makes about 48.
Nutrition information per cookie: 55 calories,
1 g protein, 7 g carbohydrate, 3 g fat (0 g saturated), 3 mg cholesterol, 19 mg sodium, 18 mg potassium.
*****************************************
Cherry Pecan Rounds
To vary the flavor and the appearance, roll the dough in coconut instead of the finely chopped nuts.
1/3 of a recipe Sliced Cookie Dough (see recipe, above)
3/4 cup maraschino cherries, drained and finely chopped
Few drops red food coloring (optional)
1/2 cup finely chopped pecans or walnuts
In a medium mixing bowl combine the 1/3 recipe cookie dough, maraschino cherries, and, if desired,
red food coloring. Using a wooden spoon, mix till thoroughly combined.
.. Shape dough into a 10-inch roll. Roll the dough in the finely chopped nuts until coated.
Wrap in waxed paper or plastic wrap. Chill for 4 to48 hours.
.. Cut dough into 1/4-inch-thick slices. Place 2 inches apart onto ungreased cookie sheets.
Bake in a 375º oven for 8 to 10 minutes or till edges are firm and bottoms are lightly browned.
Cool on wire racks. Makes about 36.
Nutrition information per cookie: 102 calories,
1 g protein, 14 g carbohydrate, 5 g fat (I g saturated), 4 mg cholesterol, 38 mg sodium, 34 mg potassium.
---------------------------------------------------------------------------------------------------------------
Santa's Whiskers
Ingredients
3/4 cup butter, softened
3/4 cup shortening
1 1/2 cups sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 egg yolk
3 tablespoons milk
1 1/2 teaspoons vanilla
4 1/2 cups all-purpose flour
3/4 cup maraschino cherries, drained and finely chopped
1/3 recipe Trio Cookie Dough
Few drops red food coloring (optional)
1/2 cup coconut
Directions
Make Trio Cookie Dough:
1. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed
for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally.
Beat in the egg, egg yolk, milk, and vanilla. Beat in as much of the flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour.
2. Divide dough into three equal portions. Use it to make Santa's Whiskers.
3. Pat cherries dry with paper towels. In a medium mixing bowl combine the cherries, cookie dough, and,
if desired, food coloring. Using a wooden spoon, mix until thoroughly combined.
4. Shape dough into a 10-inch-long roll. Roll dough in coconut until covered. Wrap in plastic wrap or
waxed paper. Chill in the refrigerator for at least 4 hours or until firm.
5. Using a sharp knife, cut dough into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased
cookie sheet.
6. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned.
Transfer cookies to a wire rack; cool. Makes about 36 cookies.
=====================================================================================
Phaedrus, thank you so much!!! The first BHG recipe below is the exact one I was looking for. I tried to recreate them
this past Christmas but I didn't quite get it right, so I am so happy to have this! My family will be happy as well :)
Please pass on my thanks to Judy as well!
Best,
Amy
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