Biscuits, CrispWhich may be flavoured with Ground Ginger, Cinnamon, &c. &c.Biscuits, Hard  
Time: 12 to 18 minutes, or rather longer, in a very slow oven.

Sufficient to make from 3 to 4 dozen cakes.

Seasonable at any time.

  1. 1 lb. of flour
  2. 1/2 lb. of butter
  3. 1/2 lb. of sifted sugar
  4. the yolks of 6 eggs
  5. flavouring to taste
  • Put the butter into a basin
  • Warm it, but do not allow it to oil
  • With the hand beat it to a cream
  • Add the flour by degrees, then the sugar and flavouring
  • Moisten the whole with the yolks of the eggs, which should previously be well beaten
  • When all the ingredients are thoroughly incorporated, drop the mixture from a spoon on to a buttered paper, leaving a distance between each cake, as they spread as soon as they begin to get warm
  • Bake in rather a slow oven from 12 to 18 minutes, and do not let the biscuits acquire too much colour

  • In making the above quantity, half may be flavoured with ground ginger and the other half with essence of lemon or currants, to make a variety. With whatever the preparation is flavoured, so are the biscuits called; and an endless variety may be made in this manner.

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

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