Dutch Cracknels

Ingredients

• Warm |lb. of butter
• Jib. of sugar
• Jib. of finely-sifted flour
• the beaten yolks of two eggs
• 1 table-spoonful of bruised coriander seeds
• 1 table-spoonful of sour cream

Method

1. 1

   Warm 0.5lb. of butter and beat it lightly with 0.5lb. of sugar; when creamy, mix in 0.5lb. of finely-sifted flour, the beaten yolks of two eggs, 1 tablespoonful of bruised coriander seeds, and 1 tablespoonful of sour cream.

2. 2

   Work the mixture well, then divide it into small portions and cut into various shapes, such as rings, twists, etc.

3. 3

   Dredge a baking-sheet with flour, lay the cracknels on it, and bake them in a moderate oven.

4. 4

   When cooked, leave them until cold, then keep them in biscuit tins for use.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 517. The excerpt below is the record exactly as published.

Dutch Cracknels. — Warm |lb. of butter and beat it lightly with Jib. of sugar ; when creamy, mix in Jib. of finely-sifted flour, the beaten yolks of two eggs, 1 table-spoonful of bruised coriander seeds, and 1 table-spoonful of sour cream

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