Cracknels
225g (8oz) Fine Flour
225g (8oz) Sugar
50g (2oz) Butter
2 Eggs
Few Caraway Seeds
Sift the flour.
Rub the butter into the flour.
Add enough egg yolks to slacken the mixture.
Mix in the sugar, butter, eggs and caraway seeds together.
Add the flour, mixing thoroughly.
Roll out as thinly as possible.
Use a cookie cutter to cut out shapes.
Place on to buttered greaseproof paper.
Bake in a low oven.
Eat with chocolate.
To make Cracknels
Take half a pound of fine flour, half a pound of sugar, two ounces of butter, two eggs, and a few carraway seeds; (you must beat and sift the sugar) then put it to your flour and work it to paste; roll them as thin as you can, and cut them out with queen cake tins, lie them on papers and bake them in a slow oven.
They are proper to eat with chocolate.
English Housewifry - 1764
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