Pentecost Biscuits

Ingredients

• £ lb. flour
• lb. butter
• j lb. castor sugar
• 1 egg
• 1 teaspoonful of noyau
• 1 oz. of the sugar
• some small pieces of citron peel

Method

1. 1

   Warm the butter slightly, mix in the flour and sugar, the beaten egg, and the noyau.

2. 2

   Make into a stiff paste, roll out thin, cut into shapes, brush with egg white, sprinkle with sugar, and place a piece of citron peel on each.

3. 3

   Bake in a moderate oven for 15 minutes.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 88. The excerpt below is the record exactly as published.

PENTECOST BISCUITS. £ lb. flour. lb. butter, j lb. castor sugar. 1 egg. 1 teaspoonful of noyau. Reserve part of the white of the egg and 1 oz. of the sugar for decoration, for which some small pieces of citron peel

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