19 May 2008
When I was a small child (when dinosaurs still roamed the earth), my family lived next door to an elderly couple by the name of Fletcher. I cannot remember Mr Fletcher very well, but have vivid memories of Mrs Fletcher. I used to wander next door and help her when she was baking. Whether I wandered in or whether my mother took me I am not sure, but it was in the days when, sadly, children did not have to be as protected as they are now.
As I was about three or four years old at the time I doubt that I was of much help in the baking department, I was probably more into licking the spoons and bowls and eating the sultanas which went into these biscuits.
Because of my extreme youth, I was unable to say Fletcher and Mrs Fletcher became 'Fesha'. These biscuits, therefore, became 'Fesha's biscuits' and remain so to this day. Everytime I make them I think of Fesha's wonderfully warm old fashioned kitchen with its lovely big walk-in pantry and I picture myself perched up on a stool so that I could reach the bench. I pop a few sultanas into my mouth and remember dear gentle Fesha.
Here is the recipe for Fesha's biscuits. They are similiar to rock buns, but have a slightly lighter texture and are rolled in cornflakes before cooking.
3/4 cup of sultanas
pinch of salt
1/2 cup sugar
1 1/2 cups self-raising flour
Cornflakes for rolling
Cream the butter and sugar, add the egg then the flour and salt.
Break off small pieces and roll in cornflakes.
Bake in moderate oven for 10 to 15 minutes or until golden brown.