Biscuits, Bath Olivers

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 (15)
  1. Cream together 2oz. German yeast with 1oz. of sugar.
  2. Mix this with a quart of tepid milk.
  3. Pour it all into a bay in the flour.
  4. Draw a handful or so of the flour down into it.
  5. Cover, and let it rise for one and a half hours.
  6. Work it into the rest of the flour, with a pound of butter, working it well together to a smooth dough.
  7. Let it rise again for two hours.
  8. Roll it out very thinly.
  9. Stamp out in biscuits with a plain cutter the size of a teacup.
  10. Prick them well, being careful the fork prongs go right through the biscuits (or the gas and steam will not escape properly, and their look will be spoilt by blisters on the surface).
  11. Set them on flat baking tins previously sprinkled with water.
  12. Brush the biscuits over with egg yolk beaten up in milk.
  13. Set the tins, when filled, in a warm cupboard or a drawer for half an hour.
  14. Bake in a slack oven.
  15. These biscuits can hardly be rolled too thin.
Original Text · last edited 4 days ago
Biscuits, Bath Olivers.—Put into a pan 6½lb. fine flour; cream together 2oz. German yeast with 1oz. of sugar, mix this with a quart of tepid milk, and pour it all into a bay in the flour, draw a handful or so of the flour down into it, cover, and let it rise for one and a half hours; then work it into the rest of the flour, with a pound of butter, working it well together to a smooth dough; let it rise again for two hours, then roll it out very thinly, stamp out in biscuits with a plain cutter the size of a teacup, prick them well, being careful the fork prongs go right through the biscuits (or the gas and steam will not escape properly, and their look will be spoilt by blisters on the surface), set them on flat baking tins previously sprinkled with water, and brush the biscuits over with egg yolk beaten up in milk; set the tins, when filled, in a warm cupboard or a drawer for half an hour, then bake in a slack oven. These biscuits can hardly be rolled too thin.
Notes
—