Water.—Rub a piece of butter the size of a
walnut into 1lb. of flour, add two tablespoonfuls each of
caster sugar and cream, or new milk, and work in enough
water to bring it to a stiff paste. Roll this out as thin as
a wafer, cut it into rounds, prick each well with a fork, and
bake in a moderate oven till of a pale brown. This is an
old recipe, and in it directions are given to beat the dough
for fifteen minutes before rolling it out, but this may be
omitted. The quantity of sugar used for these biscuits is a
matter of taste; if it is left out, using cayenne and salt
instead, it produces good savoury biscuits that keep well if
stored in an airtight tin.