Yarmouth Biscuits

Ingredients

• Jib. well washed and dried currants
• Jib. sifted sugar
• Jib. fine flour
• Joz. fresh butter
• three eggs

Method

1. 1

   Mix currants with sugar, flour, and butter to form a paste with eggs.

2. 2

   Roll out thin, stamp into shapes, and bake in a hot oven.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 77. The excerpt below is the record exactly as published.

three eggs till light with 4oz. caster sugar, then beat in loz. dry flour, 4oz. more of caster sugar, the pounded nuts, a little finety grated lemon rind, and, at the last, the very stiffly whipped whites of six eggs. Pour this mixture into little paper caseq and bake in a moderate oven. Grandmother’ Mix together lib. dried and sifted flour, 2oz. rice flour, and a good pinch of salt. Cream together Jib. cf fresh butter and 4oz. caster sugar, then work in the flour, &c., by degrees, adding last of all one or two eggs to bind it, but no other liquid, and make it all up into a ball. Dust the pastry 1 oard or slab lightly with 122 BREAD, CAKES, AND BISCUITS. caster sugar and roll the paste out on this 1 o rather more than the thickness of a penny, using caster sugar instead of flour to facilitate the rolling. Now stamp it out in rounds, lay these on white kitchen paper, and bake a pale brown in a moderate oven. Biscuits, Milk— Slit a small teaspoonfui of baking powder into Jib. of flour. Slightly warm together a gill of milk and loz. of butter, add this to the flour, mix well, roil it out, stamp it into rounds, prick, and bake for twenty minutes. Oatmeal. — Work 3oz. of well clarified dripping into 13oz. of oatmeal, with a little salt, till it forms a solid cake. Now knead this with lib. ordinary bread dough, roll it out very thin, stamp it into rounds, and bake. — - — — 4oz. each of butter, flour, oatmeal, and sugar, half a teaspoonful of baking powder, a dessertspoonful of milk, cne egg, and powdered ginger to taste. Mix, roll out, cut into rounds, and bake twenty minutes in a pretty sharp oven. Orange. — Pare the rind very thinly from six Seville and three large sweet oranges, lay this rind into a delicately clean pan, cover it all with cold water, and bring it very gently to the boil. Directly it boils strain it off, cover the rind with more cold water, and simmer it in this till quite tender. Weigh the rinds and pound them to a smooth paste with their own weight of cane loaf sugar, moistening it as you pound with the juice of one of the oranges, adding the white of an egg and a little more sugar, as required, to get it to the right consistency to roll out as thin as you possibly can. Now prick it lightly all over, and leave it on sheets of well oiled paper on the hot plate till set. Then cut it into narrow strips, brush each over with orange flower water, dust with caster sugar, and dry in the oven for a minute, but not longer. Plain. — Mix lib. of flour to a dough with a yolk of an egg beaten up with as little milk as possible (too much milk will make the biscuits heavy), knead this all to BISCUITS AMD SMALL CAKES. 123 a very stiff paste, roll it out thinly, out out in any fancy shapes, and bake for twelve to eighteen minutes in a slow oven. Biscuits, Vanilla. — Beat up the whites of three eggs very stiffly, and add 4oz. of caster sugar and one teaspoonful of essence of vanilla or orange flower water; mix very gently. Put paper over a baking tin, and put the mixture on in small teaspoonfuls. When half is used, add a few drops o': carmine to make the remainder pink. Bake in a very slow oven till they become hard, when they easily come off the paper. Vegetarian. — Mix together a bieakfastcupful of whole meal flour, Jib. of Brazil nut flour (or Alb. of any nut kernels blanched and pounded in a mortar), and half a teaspoonful of baking powder. Work this all to a stiff dough with two ■well beaten eggs, or a little milk ; roll it out, cut into rounds or squares, and bake. These are excellent biscuits (taken from the Vegetarian Messenger), but mind the Brazil nut flour is fresh, as otherwise the oiliness of these nuts will give the biscuits a rancid taste. Water. — Bub a piece of butter the size of a walnut into lib. of flour, add two tablespoonfuls each of caster sugar and cream, or new milk, and work in enough water to bring it to a stiff paste. Roll this out as thin as a wafer, cut it into rounds, prick each well with a fork, and bake in a moderate oven till of a pale brown. This is an old recipe, and in it directions are given to beat the dough for fifteen minutes before rolling it out, but this may be omitted. The quantity of sugar used for these biscuits is a matter of taste ; if it is left out, using cayenne and salt instead, it produces good savoury biscuits that keep well if stored in an airtight tin. Yarmouth. — Rub a little flour with Jib. well washed and dried currants, mix them with Jib. sifted sugar, Jib. fine flour, and Joz. fresh butter

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