Small Biscuits

Ingredients

• f lb. flour
• ^ lb. salt butter
• ^ lb. sifted sugar
• 2 yolks of eggs
• and flavouring of vanilla or lemon

Method

1. 1

   Mix together; cut into shapes, brush with white of egg, and dust with crystal sugar.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 143. The excerpt below is the record exactly as published.

SMALL BISCUITS. Secret in having very light flaky biscuits is to handle as little as possible and get quickly into hot even. Abernethy Biscuits. Dissolve ^ lb. butter, in ^ pint warm milk; 4 lb. flour, a few carraways, ^ lb. sugar, and make stiff but smooth paste. To render biscuits short and light, add drachm carbonate of ammonia in powder. Roll very thin. Cut, prick with fork, and bake on tins in quick ovfen. Arrowroot Biscuits. 2 oz. Arrowroot, 4 oz. Flour, 1 Egg, 1 oz. Sugar, 3 oz. Butter, 1 teaspoonful Baking Powder. Rub the butter and flour well together, then add the other ingre- dients except the baking powder and egg ; add these last. Roll out and cut in shapes, and bake until firm. Biscuits. 2 lb. Flour, 1 lb. Butter, 1 Egg, a little Sugar, Milk to make a thick paste. Make each l:)iscu'it round, about \ oz. in weight. Bake immed- iately in quick oven 3 or 4 minutes. Brown Bread Biscuits. 2 cupfuls whole brown Meal, 1 cupful Flour, tiny pinch Salt,^iece of Butter about size of egg, 1 dessertspoonful Castor Sugar, 1 do. Baking Powder. Rub butter in flour, &c. Mix as light as possible to very soft dough. Roll out to about ^ in. thick; cut in shapes. Prick over with fork ; bake to nice brown colour in quick oven. Butter Biscuits. 1 lb. Flour, 1 Egg, J lb. Butter, small teaspoonful Baking Powder, a little Salt. Mix baking powder, flour, and salt. Rub in butter, having squeezed out milk ; add egg, well beaten, and as much water as will make stiff paste. Roll three times, then again very thin ; prick and cut, and bake in quick oven . Cheese Biscuits. 2 oz. Flour, 1 oz Butter, 2 oz. Cheese, Mustard, Pepper, and Salt. 1 yolk of Egg. Mix well. Cut out. Bake in quick oven. TRIED FAVOURITES COOKERY BOOK. 153 Cocoanut Biscuits. i lb. Cocoa-uut, i lb. Castor Sugar, 1 oz. Plasmon, Wliites of 3 Eggs. Put sugar and eggs into basin and whisk to stiff froth ; then lightly stir in cocoanut and Plasmon. Place in little heaps on a buttered paper on a baking sheet, and bake in a moderate oven about 20 minutes. Dry well, and keep in air-tight tin. Cocoanut Biscuits (2). A lb. Uessicated Cocoanut, 2 oz. Castor Sugar, 3 oz. Ground Rice, Whites of 3 Eggs. Mix well the dry ingredients. Whip whites to stiff froth, add, a little at a time, to mixture and mix well. Put in very rough heaps in tablespoonfuls on well-greased tin. Bake in a quick over 5 minutes. Then let oven cool down and cook slowly for | hour. They should bo a golden brown. Plain and Short-Crust Biscuits. Make 1 lb. flour, the yolk of an egg, and some milk into a very ■stiff paste. Beat it well and knead it till quite soft. Roll very thin and cut. Bake in slow oven till quite dry anxl cri.sp. Smalll Biscuits. f lb. flour, ^ lb. salt butter, ^ lb. sifted sugar, 2 yolks of eggs, and flavouring of vanilla or lemon

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