Kiimmel-Kakes (Carraway Biscuits)

Ingredients

• 1 lb. flour
• 1/2 oz. baking powder
• 1/2 oz. ground carraway seed
• 1 pint milk
• 1/2 lb. cornflour
• 1/2 lb. butter
• 1 oz. salt

Method

1. 1

   Cream the butter and stir in the flour, salt and ground carraway.

2. 2

   Then add the milk and mix thoroughly.

3. 3

   Roll out 0.5 inch thick, cut into various shapes with a cutter, sprinkle over with salt and carraway and bake in a hot oven.

4. 4

   To be eaten buttered, with slices of cheese or cold meat laid on.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 90. The excerpt below is the record exactly as published.

. \ oz. baking powder. Vanilla or lemon flavouring. Cream the butter, and then stir in the sugar, beaten-up eggS) flavouring and the flour, sifted and mixed with baking powder. Stand the paste on one side for a time, then roll out and proceed as in previous recipe. 222 Teegeback. lb. butter, lb. sugar. I lb. flour. Teekuchen. (Tba Biscuits.) 2 tablespoonsful water. 2 eggs. Ground vanilla. Chopped almonds. Cream the butter, add the sugar, eggs, beaten-up, water and plenty of vanilla, and lastly the flour. Roll out very thin, cut into various shapes, brush over with white of ^%^ or butter, sprinkle with sugar and chopped almonds and bake a pale brown on a buttered tin. \ lb. flour. 3 oz. butter. 2 tablespoonsful milk. Kleine Kirschtortohen. (Cherry Tartlets.) 2 lbs. stoned sour cherries. I tablespoonful dry breadcrumbs. Mix the butter, sugar and flour well, make a hollow in the middle and pour in the ^%^^ beaten up with the milk. Mix thoroughly and let the paste stand 15 minutes in a cool place. Then roll out about \ inch thick and cut into rounds. Place a little edging of the paste on each round to form a rim. Sprinkle with dry grated breadcrumbs, fill with cherries, dusted over with sugar, and bake in a hot oven. Sprinkle well with sugar before eating. Gooseberry tartlets are prepared in the same manner, the gooseberries being first just brought to the boil and then drained. Kiimmel-Kakes. (Carraway Biscuits.) I lb. flour. \ oz. baking powder. \ oz. ground carraway seed. \ pint milk. \ lb. cornflour. \ lb. butter. I oz. salt. Cream the butter and stir in the flour, salt and ground carraway. Then add the milk and mix thoroughly. Tea Biscuits. 223 Roll out \ inch thick, cut into various shapes with a cutter, sprinkle over with salt and carraway and bake in a hot oven. To be eaten buttered, with slices of cheese or cold meat laid on. Klimmelstangen. (Carraway Sticks.) \ lb. flour. 3 oz. butter. I extra yolk. Ground carraway. I teaspoonful Parmesan cheese. I ,, salt. I tablespoonful milk. A pinch of white pepper. \ oz. baking powder. Cream the butter, stir in the yolks, salt, pepper, milk, cheese, (which may also be omitted, if preferred), and lastly the flour, sifted with the baking powder. Form into little rolls, about 2 inches long and \ inch thick, brush over with the beaten-up ^%%^ sprinkle thickly with carraway and bake in a cool oven. Makronen. (Macaroons.) \ lb. sugar. 3 whites of eggs. \ lb. sweet almonds, grated. A few bitter almonds. Beat the whites to a snow and mix well with the sugar. Then add the almonds, blanched and grated, and should the paste be too moist, add a few dry breadcrumbs. Place in little heaps on a buttered tin and bake a pale brown. Nusamakronen. (Nut Macaroons.) I lb. sugar. I lb. hazelnut kernels. 6 eggs. 6 bitter almonds. Beat the sugar and eggs to a froth, mix in the finely- grated nuts and almonds, put in little heaps on a well- buttered sheet of tin and bake in a brisk oven. The macaroons should be soft in the centre. WEIHNACHTS'GEBACie {Christmas Cakes.) Marzipan. (Marchpane.) I lb. sweet almonds. I lb. castor sugar. I oz. bitter almonds. 4 tablespoonsful rosewater. Blanch the almonds and grate them finely. Then mix them well with the sugar and rosewater, kneading well, so that the paste can be easily rolled out. Form into a ball and leave for some hours, before working up into various shapes or spreading, thinly rolled out, on Torten or PfefFerkuchen. Honigkuohen. —I. (Honey Cakes. — I.) 1 lb. honey. 2 lbs. flour. ^ lb. sugar. 3 whole eggs. 2 oz. butter. I tablespoonful rum. I teaspoonful ground cinnamon. 1 teaspoonful potash. A little ground ginger. yy yy maCC. 2 oz. chopped candied peel. A little grated lemon peel. Warm the honey sufficiently for the butter to melt in it. Dissolve the potash in the rum and add it also to the honey. Shake the flour into a basin, make a hollow in the middle, pour into it the beaten-up eggs, the luke- warm honey and the remaining ingredients. Mix well and knead to a firm paste. Roll out very thinly, cut Christmas Cakes. 225 into various shapes with a cutter, place on a buttered tin and bake a light brown. The cakes may also be brushed over with white of Qgg and sprinkled with chopped almonds. I lb. honey. \ lb. sugar. \ gill rosewater. ^ oz. potash, i^ lb. flour

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