Seed Biscuits

Ingredients

• 1 lb. of flour
• 4½ lb. of sifted sugar
• ¼ lb. of butter
• 4 oz. of caraway seeds
• 3 eggs

Method

1. 1

   Beat the butter to a cream; add the flour, sugar and caraway seeds; and when these are well mixed, add the eggs, which should be well whisked.

2. 2

   Roll out the paste, with a round cutter, and bake them in a moderate oven from ten to fifteen minutes.

3. 3

   The tops of the biscuits may be brushed over with the white of an egg, and then a little sugar strewn over.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 97. The excerpt below is the record exactly as published.

1 Ib. of flour, yolk of I egg, some milk. Make into a very stiff paste; beat it well, and knead till quite smooth; roll very thin, and cut into biscuits. Bake them in a slow oven till quite dry and crisp. 584. port Biscuits—lIngredients—z oz. butter, skimmed milk, 1 Ib. O our, Warm the butter in as much skimmed milk as will make a pound of flour into a very stiff paste, beat it with a rolling pin, and work it very smooth, Roll it thin and cut it into round biscuits; prick them full of holes with a fork. About six minutes will bake them. 585. Seed Biscuits—lIngredients—1 Ib. of flour, 4% Ib. of sifted sugar, 14 lb, of butter, 4 oz. of caraway seeds, 3 eggs

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