Biscuits

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 (5)
Instructions (10)
  1. Dust a baking sheet lightly with rice flour (do not butter it).
  2. Arrange the biscuits on the prepared baking sheet.
  3. Bake at once in a very hot oven.
  4. To ensure success with these biscuits, the dough must be worked in a warmish place and guarded from draughts till it gets into the oven.
  5. In baking, set the biscuits at first in the very hottest part of the oven to blister and brown the surface, then shift them to a somewhat cooler part.
  6. The oven must always be very hot and the work done very quickly.
  7. Like all plain hard biscuits, captains should always be well dried after baking, setting them for some hours in a dry warm place, or a slack oven.
  8. For Thick Captains, break the dough off in 2oz. pieces, rolling these out a quarter of an inch thick, in rounds (or rolling the dough in a sheet and stamping it out with a cutter), then pricking them well through.
  9. Abernethy biscuits are made like thick captains, only adding 2oz. of carraway seeds to the mixture, and baking the biscuits in a somewhat cooler oven than for captains.
  10. Milk is also often used instead of water, in the mixing.
Original Text · last edited 4 days ago
well with a fork, dust a baking sheet lightly with rice flour (do not butter it), arrange the biscuits on this and bake at once in a very hot oven. To ensure success with these biscuits the dough must be worked in a warmish place and guarded from draughts till it gets into the oven. In baking set the biscuits at first in the very hottest part of the oven to blister and brown the surface, then shift them to a somewhat cooler part; but the oven must always be very hot and the work done very quickly. Like all plain hard biscuits, captains should always be well dried after baking, setting them for some hours in a dry warm place, or a slack oven. Thick Captains are made in precisely the same away, only breaking the dough off in 2oz. pieces, rolling these out a quarter of an inch thick, in rounds (or rolling the dough in a sheet and stamping it out with a cutter), then pricking them well through. Abernethy biscuits are made like thick captains, only adding 2oz. of carraway seeds to the mixture, and baking the biscuits in a somewhat cooler oven than for captains. Milk is also often used instead of water, in the mixing.
Notes
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