Balmoral 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 (4)
Instructions (7)
  1. Mix the flour, butter, egg yolks, and egg whites into a stiff paste.
  2. Roll out very thin.
  3. Cut into round shapes, size of top of a teacup, with wavy-edge pastry cutter.
  4. Bake in a slow oven.
  5. The biscuits should be quite thin, blistered all over, but not browned, and not pricked.
  6. The blisters are the same colour as the biscuits, not darker.
  7. They are only good when quite fresh from the oven.
Original Text
Balmoral Dessert Biscuits. (From H.M. the Queen's baker, Balmoral Castle. 1856.) These are not thicker than Passover Cakes, and very "short." 1 lb. of flour, 1 oz. butter, 4 volkes of eggs, only 2 whites. Mix the above into a stiff paste; roll out very thin, and cut into round shapes, size of top of a teacup, with wavy-edge pastry cutter. Bake in a slow oven. The biscuits should be quite thin, blistered all over, but not browned, and not pricked. The blisters are the same colour as the biscuits, not darker. They are only good when quite fresh from the oven.
Notes
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