Try and try again biscuits

There are two reasons for the name of these biscuits. The first is the Rugby connection. The recipe comes from one of the masters' wives at Rugby School, found in a book called - surprise, surprise - The Rugby Cookbook. A small, spiral bound collection of recipes from various folk associated with Rugby School, it was produced to raise funds for The Home Farm Trust with sponsorship from, among others, Billington's Sugar.  It is noticeable how many of the sweeter recipes include sugar of the Billington variety!

The second reason is that these little biscuits are amazingly moreish. Try one, and you'll want to try one again.  So there we are...

Try and Try Again Biscuits

Cream together 4 oz (125g) each Stork (or similar) margarine and sugar. Mix in to a soft dough 4oz (125g) self-raising flour1oz cocoa powder and 2 oz custard powder or cornflour or a mixture of both.

Roll quantities of the mixture into balls the size of a LARGE marble, or roll the same amount into a rugby ball shape.  Put on a baking tin with a little space between each one - they spread slightly - and press down on each one with a fork or the back of a spoon.

Bake at 150 degrees C (Gas Mark 2) for 15 minutes. Cool on a wire rack.