Cracknels

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

half a pound of best white flour sifted ↝ Flour, rice, white, unenriched [Cereal Grains and Pasta]
half a pound of sifted loaf sugar ↝ Sugar, NFS [Sugars and honey]
a quarter of a pound of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two table spoonfuls of rose water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
the yolks and whites of three eggs beat up ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
baking plates rubbed with butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
whites of eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (6)

Mix all ingredients well together for twenty minutes.
Roll out the dough.
Cut into desired shapes with a pastry cutter.
Place the shapes on baking plates rubbed with butter.
Wash the tops of the paste with well-beaten egg whites.
Bake in a brisk oven.

Original Text

Cracknels.

To half a pound of best white flour sifted add half a pound of sifted loaf sugar, a quarter of a pound of fresh butter, two table spoonfuls of rose water, a little salt, the yolks and whites of three eggs beat up, and mix all well together for twenty minutes. Then roll it out, cut it into what shapes you please with a pastry cutter, put them on baking plates rubbed with butter, wash the tops of the paste with whites of eggs well beaten, and bake them in a brisk oven.

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Notes

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