Mrs Beetons Baking Recipes Revisited
Simple Hard Biscuits
To every 450g (1lb) of Flour allow:
285ml (½ pint) Skimmed Milk (approx)
50g (2oz) Butter
Warm the butter in the milk until dissolved and mix it with the flour into a very stiff paste.
Beat with a rolling pin until the dough looks perfectly smooth.
Roll it out thinly.
Cut into round biscuits with the top of a glass.
Prick well.
Bake for 6 to 10 minutes.
The above is the proportion of milk which we think would convert the flour into a stiff paste, but should it be found too much, an extra spoonful or two of flour must be put in.
These biscuits are very nice for the cheese course.
Time: 6 to 10 minutes.
Seasonable at any time.
SIMPLE HARD BISCUITS
1750. INGREDIENTS - To every lb. of flour allow 2 oz. of butter, about 1/2 pint of skimmed milk.
Mode - Warm the butter in the milk until the former is dissolved, and then mix it with the flour into a very stiff paste; beat it with a rolling-pin until the dough looks perfectly smooth. Roll it out thin; cut it with the top of a glass into round biscuits; prick them well, and bake them from 6 to 10 minutes. The above is the proportion of milk which we think would convert the flour into a stiff paste; but should it be found too much, an extra spoonful or two of flour must be put in. These biscuits are very nice for the cheese course.
Time - 6 to 10 minutes.
Seasonable at any time.
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