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Tantallon Biscuits
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 150. The excerpt below is the record exactly as published.
oz. Flour, 3 oz. Corn Flour, 2 Eggs, 2 teaspoonfuls Baking Powder, Vanilla Essence. Beat butter and sugar to a cream, sift in flour, add yolks, stir well. Add whites, and lastly baking powder. Bake in quick oven about 10 minutes in buttered tins, floured slightly. Tantallon Biscuits. 2 oz. each of flour, rice flour, sugar, and butter, 1 tablespoonful baking powder, flavouring, and 1 egg. TRIED FAVOURITES COOKERY TOOK. 16l Tunbridge Cakes. Hub 6 oz. butter quite fine in 1 lb. flour. Then mix 6 oz. sugar, beat 2 eggs and make with above into a paste. Roll it out very thin and cut into small rounds. Prick with a fork and cover with carra- ways, or brush with white of egg, and dust white sugar over. Victoria Buns. 1 Egg and its weight in Flour, 2 oz. pounded Loaf Sugar, li oz. Ground Eice, 2 oz. Butter
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