Cream Cracknels

Ingredients

• One quart flour
• pinch of salt
• five tablespoonfuls sugar
• one teaspoonful Royal baking powder
• four tablespoonfuls butter
• five eggs

Method

1. 1

   Sift together flour, sugar, salt and powder; rub in butter cold, add eggs beaten, and mix into firm, smooth dough.

2. 2

   Flour board, turn out dough, give it a few minutes’ rapid kneading, cover with damp towel fifteen minutes, then roll out to thickness of one-third inch.

3. 3

   Cut with biscuit cutter.

4. 4

   When all cut, have large pot boiling, and large tin pail cold water.

5. 5

   Drop them, few at a time, into the boiling water.

6. 6

   When they appear at surface, and curl at edges, take them up with skimmer and drop them in cold water.

7. 7

   When all thus served, lay on greased baking tins and bake in a moderate oven fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 37. The excerpt below is the record exactly as published.

CREAM CRACKNELS. One quart flour, pinch of salt, five tablespoonfuls sugar, one teaspoonful Royal baking powder, four tablespoonfuls butter, five eggs

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