Greencroft Biscuits

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

1/2 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 oz. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (6)

Rub the butter into the flour, and mix with milk into a smooth paste.
Beat the paste from 3 to 30 minutes with a rolling pin; all depends on this beating.
Let it then stand half-an-hour.
Break into irregular pieces and roll out as thin as possible.
Prick much, and bake in a quick oven.
Do not cut all alike. Have them large, in any shape they happen to come when rolled out, with irregular edges.

Original Text

Greencroft Biscuits. (1889.)
Shaped in large irregular flakes.
½ lb. flour, ½ oz. butter, a pinch of salt. Rub the butter into the flour, and mix with milk into a smooth paste. Beat the paste from 3 to 30 minutes with a rolling pin; all depends on this beating. Let it then stand half-an-hour. Break into irregular pieces and roll out as thin as possible. Prick much, and bake in a quick oven. Do not cut all alike. Have them large, in any shape they happen to come when rolled out, with irregular edges.

Notes

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