BRUSSELS BISCUITS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Put the butter in a basin, work it with a wooden spoon until it presents the appearance of thick cream.
  2. Add the flour, sugar, eggs, and salt, gradually throwing in a handful of each, and two eggs at a time.
  3. When the whole is thoroughly mixed, add the candied peel (cut in shreds), also the brandy and the rind of two oranges or lemons (rubbed on sugar).
  4. Pour this paste into tins of an oblong shape, about two inches deep, spread with butter.
  5. After the comfits have been strewn over the surface, a little fine sugar should be shaken over the top.
  6. Place them in the oven on baking sheets.
  7. Bake of a very light colour.
Original Text
BRUSSELS BISCUITS. citron peel in equal proportions, a gill of Cognac brandy, a very little salt, and four ounces of white comfits. Put the butter in a basin, work it with a wooden spoon until it presents the appearance of thick cream, then add the flour, sugar, eggs, and salt, gradually throwing in a handful of each, and two eggs at a time, when the whole is thoroughly mixed, the candied peel (cut in shreds), also the brandy and the rind of two oranges or lemons (rubbed on sugar) must next be added. This paste should now be poured into tins of an oblong shape, about two inches deep, spread with butter, and after the comfits have been strewn over the surface, a little fine sugar should be shaken over the top previously to placing them in the oven on baking sheets; they must be baked of a very light colour. Note.—This kind of cake is a general favourite in Scotland, being served on most occasions, at breakfast, luncheon, or for casual re- freshment, and also with the dessert.
Notes
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