Lincoln biscuit explained

Lincoln biscuit
Region:	Europe
Creator:	William and Robert Jacob
Type:	Biscuit
Main Ingredient:	Wheat flour, palm oil, sugar, salt, and soy lecithin
Calories:	36
Protein:	0.5
Fat:	1.4
Carbohydrate:	5.2
Calories Ref:	^[1]

A Lincoln biscuit is a circular shortcake biscuit, most commonly decorated on one side with a pattern of raised dots. It is commonly purchased in Ireland. Lincoln biscuits can be found in Irish supermarkets and are manufactured by Jacob's. The basic recipe has come under academic scrutiny^{[2] [3]} and commercial analysis.

The McVitie's version had the word 'Lincoln' embossed on the center of the biscuit.

In Argentina, Kraft Foods produces Galletitas Lincoln, rectangular Lincoln biscuits that have the dot pattern, under the Terrabusi brand name.

Bibliography

• Baker, J. S.; Boobier, W. J.; Davies, B. Development of a healthy biscuit: an alternative approach to biscuit manufacture Nutrition Journal March 2006, 5:7 ^[4]
• Fearn T.; Miller A. R.; Thacker D.: Rotary moulded short dough biscuits Part 3: The effects of flour characteristics and recipe water level on the properties of Lincoln biscuits. Flour Milling and Baking Research Association Report (FMBRA) 1983, 102:8–12.
• Lawson R.; Miller A. R.; Thacker D.: Rotary moulded short dough biscuits Part 2: The effects of the level of ingredients on the properties of Lincoln biscuits. Flour Milling and Baking Research Association Report (FMBRA) 1981, 93:15–20.
• Miller A. R.; Thacker D.; Turrell S. G.: Performance of single wheat flours in a small-scale baking test for semi-sweet biscuits. Flour Milling and Baking Research Association Report (FMBRA) 1986, 123:17–24.
• Lawson R.; Miller A. R.; Thacker D.: Rotary moulded short-dough biscuits Part 4: The effects of rotary moulder control settings on the properties of Lincoln biscuits. Flour Milling and Baking Research Association Report (FMBRA) 1983, 106:9–17.

Notes and References

1. Web site: Calories in Jacob's An Original Lincoln Scrumptious Shortcake Biscuits 200g, Nutrition Information Nutracheck . 2022-11-14 . www.nutracheck.co.uk.
2. Baker, J. S.;Boobier, W. J.; Davies, B. Development of a healthy biscuit: an alternative approach to biscuit manufacture Nutrition Journal March 2006
3. Lawson, R.; Miller, A. R.; Thacker D.: Rotary moulded short dough biscuits: Part 2. The effects of the level of ingredients on the properties of Lincoln biscuits. Flour Milling and Baking Research Association Report (FMBRA) 1981, 93:15–20.
4. W. J.. Boobier. J. S.. Baker. B.. Davies. 15 March 2006. Nutrition Journal. 5. 1. 7. www.nutritionj.com. 10.1186/1475-2891-5-7. 16539719 . 1420319 . free .