French Tea Biscuits

Ingredients

• twelve ounces of sifted flour
• the yolks of three eggs
• six ounces of castor sugar
• six ounces of butter
• orange-flower water
• granulated sugar
• shredded almonds or pistachios
• royal icing

Method

1. 1

   Put the flour onto a board; make a well in the centre; put in the yolks of the eggs, sugar and butter, and work into a smooth paste with a few drops of milk and orange-flower water.

2. 2

   Roll out about a quarter of an inch thick and stamp out some rounds or ovals.

3. 3

   Place these on a greased baking tin.

4. 4

   Spread each with a thin layer of icing to which a little orange-flower water has been added; strew over with chopped pistachio nuts or almonds and bake in a moderate oven for about twenty minutes.

5. 5

   Brush over with liquid icing as they come out of the oven, which will set as the biscuits cool.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 113. The excerpt below is the record exactly as published.

FRENCH TEA BISCUITS f I TWELVE ounces of sifted flour, the yolks of J- three eggs, six ounces of castor sugar, six ounces of butter, orange-flower water, granulated sugar, shredded almonds or pistachios and royal icing. Put the flour on to a board ; make a well in the centre ; put in the yolks of the eggs,

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