Cracknels

Ingredients

• 3|lb. of flue pastry flour
• 1 pincln of salt
• loz. of bicarbonate of soda
• 1 flat teaspoonful of good baking-powder
• 3oz. of fresh butter
• 6oz. of caster sugar
• one dozen well-beaten eggs

Method

1. 1

   Mix up with 3.5lb. of flour, 1 pinch of salt, 1oz. of bicarbonate of soda, 1 flat teaspoonful of baking powder, 3oz. of fresh butter, and 6oz. of caster sugar; blend all thoroughly, form a well in the centre, pour in 12 well-beaten eggs, and work into a stiff dough.

2. 2

   Put into a cloth in a basin, and cover over for four or five hours.

3. 3

   Work this dough under the biscuit-break, and then roll out 4in. thick.

4. 4

   Shape out with an oval, round, or oak-leaf cutter, dock them in the centre, lay out on a tray in rows, cover with a damp cloth for a time, and then drop them one at a time into boiling water.

5. 5

   Keep the water simmering until the Cracknels rise to the surface; remove them with a skimmer and put them into a pail of cold water for an hour, remove from the cold water and lay upon a folded cloth or sieve to drain, brush them over with white of egg, set on a baking-sheet, and bake in a quick oven for about twelve minutes.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 516. The excerpt below is the record exactly as published.

CRACKNELS (Fr. Craquelins). — The French and English languages are somewhat confused over the words crackle (craqueter), crackling, cracknel (craquelin), &c., the same intention running throughout Cracknel is, therefore, probably a corruption, in spite of the fact that the word is used by the translators of the Bible in their enumeration of the gifts the wife of Jeroboam took to the prophet Ahijali. Unlike any other British cakes, these are hard, shiny, and shell-like on the outside (see Fig. 545), but soft and fluffy within. They are made as follows : (1) Mix up with 3|lb. of flue pastry flour, 1 pincln of salt, loz. of bicarbonate of soda, 1 flat teaspoonful of good Cracknels — continued. baking-powder, 3oz. of fresh butter, and 6oz. of caster sugar ; blend all thoroughly, form a well in the centre, pour in one dozen well-beaten eggs

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