Biscuits salés

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (12)
  1. Mix a saltspoonful of salt with half a pound of fine flour.
  2. Rub half an ounce of butter into the flour mixture till smooth.
  3. Put a gill and a half of tepid milk and water into a basin.
  4. Mix in half an ounce of German yeast and the flour mixture.
  5. Make it up into a light dough.
  6. Put the dough in a covered basin and let it rise for one and a quarter hours in a warm place.
  7. Roll it out very thinly.
  8. Cut the dough into finger shapes about three inches long and not thicker than a filbert, using as little flour as possible.
  9. Brush each biscuit over lightly with milk.
  10. Sprinkle the biscuits with rough dry salt.
  11. Place the biscuits on a lightly floured baking tin.
  12. Bake for one and a half to two hours, until perfectly dry and crisp and a pretty brown colour.
Original Text
(Biscuits salés.) Mix a saltspoonful of salt with half a pound of fine flour, and then rub half an ounce of butter into it till smooth; put a gill and a half of tepid milk and water into a basin, and mix with it half an ounce of German yeast and the flour mixture as above; then make it up into a light dough, put in a covered basin and let it rise for one and a quarter hours in a warm place; roll it out very thinly and cut in the shape of fingers about three inches long and not thicker than filbert, using as little flour as possible. Brush each over lightly with milk, and sprinkle them with rough dry salt. Then place them on a baking tin that is lightly floured, and bake for one and a half to two hours, when they should be perfectly dry and crisp and a pretty brown colour. If kept in a dry place these will remain good for some time, and can be served with cheese, or for hors-d'œuvre, luncheon, or savoury.
Notes
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