Balmoral Dry Dessert 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 (5)

1 ozs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 oz. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/4 oz. salt ↝ Salt, table, iodized [Spices and Herbs]
1 egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
3 tablespoonfuls milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (4)

Mix all into a stiff paste.
Roll it out very thin.
Cut into round shapes with a round plain cutter about 3 inches across.
Bake in a quick oven.

Original Text

Balmoral Dry Dessert Biscuits. (1857.)
These are the size of the top of a breakfast cup, but have plain edges and the centres pricked, and are thicker than Passover cakes.
1 ozs. flour, ½ oz. butter, ¼ oz. salt, 1 egg, 3 tablespoonfuls milk. Mix all into a stiff paste, roll it out very thin, and cut into round shapes with a round plain cutter about 3 inches across. Bake in a quick oven.

Notes

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