Biscuits, Digestive

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Rub 1lb. of butter into 5lb. of wheatmeal.
  2. Make a hollow in the centre and pour into this four lightly beaten up eggs, with 4oz. sugar and 3oz. of carbonate of soda.
  3. Mix this all to a little pool of batter in the centre of the flour, then gradually draw down the latter from the sides with a circular motion of your fingers, moistening the dough thus produced with about one quart of water, added by degrees, till you get it all to a nice workable consistency.
  4. Take up one-third of this dough and roll it out to the thickness of a penny.
  5. Spread a clean cloth on the kitchen table, lift the dough on to the rolling pin and roll it out again on the cloth.
  6. Cut it into oval or round cakes, prick these, and place them in the oven.
  7. Finish off the rest of the dough in the same way.
Original Text · last edited 4 days ago
Biscuits, Digestive.—Rub 1lb. of butter into 5lb. of wheat meal; make a hollow in the centre and pour into this four lightly beaten up eggs, with 4oz. sugar and 3oz. of car- bonate of soda; mix this all to a little pool of batter in the centre of the flour, then gradually draw down the latter from the sides with a circular motion of your fingers, moistening the dough thus produced with about one quart of water, added by degrees, till you get it all to a nice workable consistency. Take up one-third of this dough and roll it out to the thickness of a penny; spread a clean cloth on the kitchen table, lift the dough on to the rolling pin and roll it out again on the cloth, then cut it into oval or round cakes, prick these, and place them in the oven. Finish off the rest of the dough in the same way.
Notes
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