German Biscuits

Ingredients

• 2 0z. Brown & Polson’s ‘‘ Patent ’’ Corn Flour
• Tioz. a Paisley Flour.
• 6 oz. Ordinary Flour
• 2 Eggs
• 40z.Castor Sugar
• 1smalltea-spoonful Cinnamon
• 4 0z, Butter
• ¥ tea-spoonful Mixed Spice
• Some Jam
• Y a Ground Ginger
• A pinch of Salt
• A little Coloured Sugar
• and Dessicated Cocoanut for sprinkling, if desired.

Method

1. 1

   Measure out the ingredients.

2. 2

   Beat the butter and sugar to a cream.

3. 3

   Add the spices and salt.

4. 4

   Beat the eggs well.

5. 5

   Add the eggs and the Corn Flour and ordinary flour alternately to the butter and sugar, and mix well.

6. 6

   Add the Paisley Flour and mix lightly.

7. 7

   Turn on to a floured pastry board and knead till smooth.

8. 8

   Roll out one-eighth of an inch thick.

9. 9

   Cut into rounds with a cutter and lay on a greased oven shelf.

10. 10

    Bake in a moderately-heated oven for ten or fifteen minutes.

11. 11

    Cool on a wire tray.

12. 12

    Put together with jam between and ice over.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 8. The excerpt below is the record exactly as published.

GERMAN BISCUITS. 2 0z. Brown & Polson’s ‘‘ Patent ’’ Corn Flour. Tioz. a Paisley Flour. © 6 oz. Ordinary Flour. 2 Eggs. .40z.Castor Sugar, 1smalltea-spoonful Cinnamon. 4 0z, Butter. ¥ tea-spoonful Mixed Spice. Some Jam. Y a Ground Ginger. A pinch of Salt. A little Coloured Sugar and Dessicated Cocoanut for sprinkling, if desired.

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