Croquante
From The encyclopædia of practical cookery, 1890
Serves 8
These can be made with various preserves.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 577. The excerpt below is the record exactly as published.
Croquante, which is very crisp when baked, and answers well for small tarts. It is made as follows : Sift together lib. of biscuit-flour and Jib. of caster sugar. Stir into this sufficient yolks of eggs to make a firm paste ; knead it well, and work it under a biscuit-break if you have one, or as shown under Biscuits. Roll the paste out, cut it into rounds about 2in. in diameter, lay them on a baking-sheet, brush over with white of egg, dust sugar over, and bake slowly. When done a light brown, arrange them on a dish, and put on each a little pile of rich preserve
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