Budding bakers invited to try their hand at recreating Colchester’s own Priory Biscuit

Don Quinn is celebrating the Colchester Priory Biscuit. Picture: GREGG BROWN

Don Quinn is celebrating the Colchester Priory Biscuit. Picture: GREGG BROWN

A local historian from Colchester fascinated by the town’s baking heritage is holding a very tasty competition in June.

Budding bakers can submit six of their own Colchester biscuits for judging. Picture: GREGG BROWN

Budding bakers can submit six of their own Colchester biscuits for judging. Picture: GREGG BROWN

Don Quinn, director of Colchester’s famous Food and Drink Festival, is asking budding bakers to bring six of their very best Colchester Priory Biscuits to the Colchester Rose Show Marquee at the festival by 12pm on Sunday, June 24.

A second category will reward biscuit-lovers who put their own spin on the original recipe.

The winners will receive a trophy and a food hamper.

Mr Quinn claims that the Colchester Priory Biscuit, created in the 19th century, has a direct link to the iconic McVities Hobnob.

Mr Quinn says the Priory biscuit inspired the iconic McVities Hobnob. Picture: GREGG BROWN

Mr Quinn says the Priory biscuit inspired the iconic McVities Hobnob. Picture: GREGG BROWN


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He said: “It is believed that this original recipe was taken by McVities and morphed into The Abbey Crunch, so Priory became Abbey, with the addition of some golden syrup.

“When you dip your Hobnob in your tea you are about to eat part of Colchester’s illustrious history,.”

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Mr Quinn is also offering foodies the chance to sample the unique Colchester Oat and Gin Biscuit, a boozy variation on the Priory recipe.

The recipe for the Colchester Priory Biscuit is as follows:

Ingredients:

6 oz block of butter

6 oz demerera sugar.

3 oz oats.

3 and a half oz self-raising flour.

One quarter teaspoon bi-carbonate of soda dissolved in one dessertspoon of water.

Method:

Melt the butter then combine all the ingredients. Gently knead.

Chill in the fridge for 20 mins or longer.

Separate into walnut size balls. Place, well-spaced, onto a greased baking sheet. Flatten slightly with the thumb.

Bake for 15 minutes at 190 C.

When golden brown take out of the oven.

When they have cooled a little gently remove them with a spatula and put on a wire tray to harden.

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