Lemon Biscuits

Ingredients

• lib. of butter
• 31,1b. of flour
• H breakfast-cupfuls of caster sugar
• 1 teacupful of honey-water
• 6 drops of essence of Lemon
• sufficient milk to make a stiff dough

Method

1. 1

   Rub butter into flour, mix in caster sugar, then add honey-water, essence of lemon, and enough milk to form a stiff dough.

2. 2

   Divide into pieces the size of a walnut, flatten, dock with a biscuit docker, place on baking sheets, and bake until lightly coloured.

3. 3

   Cool and store in a tin canister.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 282. The excerpt below is the record exactly as published.

Lemon Biscuits. — (1) Rub lib. of butter into 31,1b. of flour, mix in H breakfast-cupfuls of caster sugar, and when quite smooth add 1 teacupful of honey-water, 6 drops of essence of Lemon, and sufficient milk to make a stiff' dough

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