Cream

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 (8)
for savoury biscuits
Instructions (8)
  1. Mix together 12oz. each of fine sifted flour and cornflour with a tablespoonful of salt and 1oz. of caster sugar.
  2. Work this all to a smooth paste with clotted cream, using as little of this as possible.
  3. A gill may be put in first, adding more by spoonfuls till you get a dough stiff enough to roll with difficulty.
  4. Beat this dough well with the rolling-pin.
  5. Roll it out pretty thin, cut it into squares, rounds, etc.
  6. Prick these all with a fork, and bake in a steady oven.
  7. If the sugar is omitted and cayenne and a little more salt used instead, these make nice savoury biscuits that keep well.
  8. Remember that thick clotted cream may always be used where directions say “cream the butter,” but be careful in this case not to get your dough too wet, and bear in mind that cakes made with
Original Text · last edited 4 days ago
Cream.—Mix together 12oz. each of fine sifted flour and cornflour with a tablespoonful of salt and 1oz. of caster sugar; work this all to a smooth paste with clotted cream, using as little of this as possible. A gill may be put in first, adding more by spoonfuls till you get a dough stiff enough to roll with difficulty. Now beat this dough well with the rolling-pin, then roll it out pretty thin, cut it into squares, rounds, etc., prick these all with a fork, and bake in a steady oven. If the sugar is omitted and cayenne and a little more salt used instead, these make nice savoury biscuits that keep well. Remember that thick clotted cream may always be used where directions say “cream the butter,” but be careful in this case not to get your dough too wet, and bear in mind that cakes made with
Notes
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