Time: 6 to 10 minutes.

Seasonable at any time.

  1. 1 lb. of flour
  2. 2 oz. of butter
  3. about 1/2 pint of skimmed milk
  • Warm the butter in the milk until the former is dissolved
  • 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
  • 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.

    Source: The Book of Household Management by Isabella Beeton (1859)

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