Rice Biscuits

Ingredients

• 0.25 lb. flour
• 1 oz. ground rice
• 0.25 lb. sugar
• 2 oz. butter
• 1 egg
• 1 teaspoonful baking powder
• 1 tablespoonful milk

Method

1. 1

   Mix butter and sugar well together, add beaten egg and milk.

2. 2

   Mix flour and rice in separate basin and then by degrees add first mixture, then add baking powder.

3. 3

   Roll into stiff paste, cut with fancy cutter, put on buttered paper and bake in moderate oven.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 63. The excerpt below is the record exactly as published.

i teaspoonful baking powder. Boil 6 large potatoes (peeled) until very well done, drain off water, set them by fire with cover off to dry. Mash very smooth, adding butter, egg and cream. Sift flour, salt, and powder together, and add to potato preparation. When quite cold add extract; mix into firm dough. Handle carefully as it is very short. Flour board with Graham flour. HO turn out dough and roll to thickness of an inch, cut with sharp knife to oblong pieces 4 ins. by 6 ins. Bake on hot griddle, pricking with fork to prevent blistering. To be eaten with butter. Miss J. Stewart, Woodbridge, N.J., U.S.A. RATAFIAS. i lb. sweet almonds. i lb. biller almonds. Blanch and pound the almonds in a mortar with one white of egg ; stir in the sugar, and gradually add the remaining whites of eggs thoroughly whisked. Drop the mixture out in spoonfuls on to cartridge paper, and thereon bake for about twelve minutes in a rather slow oven. “ CvNiCA,” Liverpool. f lb. sifted sugar. 4 whites of eggs. RICE BISCUITS. ^ lb. flour. I oz. ground rice. ^ lb. sugar. 2 oz. butter. I egg. i teaspoonful baking powder. I tablespoonful milk

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