Biscuits d'Afrique

Ingredients

• 4 oz. caster sugar
• 4 oz. flour
• 4 oz. butter
• 2 oz. corn-flour
• 3 eggs
• 3 oz. desiccated cocoanut
• a little milk

Method

1. 1

   Rub the flour and butter together until very fine, add the corn-flour, sugar, and two ounces of the cocoanut.

2. 2

   Mix thoroughly, make a well in the centre, beat up the eggs and add them, work into a smooth dough; roll out about an eighth of an inch thick, cut or stamp out some oblong biscuit shapes or fingers, place them on a buttered baking-sheet, brush over with a little sweetened milk and egg, sprinkle some cocoanut over the top of each.

3. 3

   Bake in a moderately heated oven for about twenty minutes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 538. The excerpt below is the record exactly as published.

3 eggs, 14 oz. potato flour or corn-flour , 4 oz. caster sugar, wafer paper or rice paper. Beat up the whites of eggs to a stiff froth, thoroughly mix the sugar, cocoanut, and flour, stir into the whites, mix carefully with a wooden spoon. Drop the mixture in little heaps, about 4 inch apart, on wafer or rice paper laid on to a baking-sheet. Bake in a very slow oven. This mixture may now be laid out for baking by means of a biscuit or forcing-bag, but where only a small quantity is required this mode of dressing is not advisable. 2024. Biscuits d VAfricaine. — 4 oz. caster sugar, 4 oz. flour, 4 oz. butter, 2 oz. corn-flour, 3 eggs, 3 oz. desiccated cocoanut, a little milk

Cook this with the app: pantry check, scaling, and the assistant.