Caraway Biscuits

Ingredients

• ½ lb. of butter
• ½ lb. of caster sugar
• two well-beaten eggs
• sufficient flour
• some Caraway-seeds

Method

1. 1

   Warm butter and beat with caster sugar until creamy.

2. 2

   Mix in beaten eggs and enough flour to make a stiff paste, adding Caraway-seeds.

3. 3

   Roll out thin, cut into rounds, dock them, arrange on a baking sheet, and bake in a slow oven for ten minutes until lightly coloured.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 131. The excerpt below is the record exactly as published.

Caraway Biscuits. — Warm |lb. of butter and beat it to a creamy consistence with sib. of caster sugar; then mix it with two well-beaten eggs and sufficient flour to make a stiff paste, and sprinkle some Caraway-seeds in it. Dust some flour on to a table, turn the paste on to it, and roll out thin. Cut the paste into rounds with a tin cutter, about 2in. in diameter, and dock them. Arrange the biscuits on a baking- sheet a short distance from each other, and bake them in a slow oven for ten minutes. When lightly coloured, take the biscuits off the tin, and leave them till cold. Caraway Cakes. — (1) Whisk three eggs and )lb. of caster sugar in a bowl, and stand it in a larger bowl containing boiling water; keep whisking until it is a thick batter, renewing the boiling water in the outer bowl. Put 2oz. of butter in a stewpan, dissolve it, but do not let it oil, pour the batter in with it, and stir all slowly together. Add gradually (rib. of sifted flour, and teaspoonful of Caraway- seeds. Butter a cake-tin, add a small teaspoonful of baking-powder to the mixture, turn it into the tin, and bake for half-an-hour. (2) Rub 4oz. of butter in lib. of flour, and when quite smooth mix in ilb. of caster sugar and 1 table-spoonful of Caraway- seeds. Stir in sufficient water or well-beaten eggs to form the whole into a stiff paste, and flavour with a few drops of rose- water. Dredge a little flour on a paste-board, put the paste on it, and roll out thinly ; with a tin cutter about 2in. in diameter cut it into small cakes, prick them lightly with a fork, lay them on floured baking-sbeets, and bake in a brisk oven. (3) Set 1 quartern of bread dough in a warm place to rise. When well risen add a little salt and work ^lb. of butter

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