Plain Dessert or Wine Biscuits, and Ginger Biscuits

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Plain Biscuits
Ginger Biscuits
Instructions (8)
Plain Biscuits
  1. Rub very small indeed, two ounces of fresh butter into a pound of flour, and make it into a stiff paste with new milk.
  2. Roll it out half an inch thick, and cut the biscuits with a round cutter the size of half-a-crown.
  3. Pile them one on the other until all are done; then roll them out very thin, prick them, and lay them on lightly-floured tins, the pricked side downwards.
  4. A few minutes will bake them, in a moderate oven.
  5. They should be very crisp, and but slightly browned.
Ginger Biscuits
  1. Rub three ounces of good butter with two pounds of flour, then add three ounces of pounded sugar and two of ginger in fine powder, and knead them into a stiff paste, with new milk.
  2. Roll it thin, stamp out the biscuits with a cutter, and bake them in a slow oven until they are crisp quite through, but keep them of a pale colour.
  3. A couple of eggs are sometimes mixed with the milk for them, but are no material improvement: an additional ounce of sugar may be used when a sweeter biscuit is liked.
Original Text
PLAIN DESSERT OR WINE BISCUITS, AND GINGER BISCUITS. Rub very small indeed, two ounces of fresh butter into a pound of flour, and make it into a stiff paste with new milk. Roll it out half an inch thick, and cut the biscuits with a round cutter the size of half-a-crown. Pile them one on the other until all are done; then roll them out very thin, prick them, and lay them on lightly-floured tins, the pricked side downwards: a few minutes will bake them, in a moderate oven. They should be very crisp, and but slightly browned. For the Ginger Biscuits.—Three ounces of good butter, with two pounds of flour, then add three ounces of pounded sugar and two of ginger in fine powder, and knead them into a stiff paste, with new milk. Roll it thin, stamp out the biscuits with a cutter, and bake them in a slow oven until they are crisp quite through, but keep them of a pale colour. A couple of eggs are sometimes mixed with the milk for them, but are no material improvement: an additional ounce of sugar may be used when a sweeter biscuit is liked. Plain biscuits: flour 1 lb.; butter, 2 oz.; new milk about 1/2 pint. Ginger biscuits: flour, 2 lbs.; butter, 3 oz.; sugar, 3 oz.; ginger, 2 oz.
Notes
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