Captain's Biscuits (thin)

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)

11/2 lbs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 oz. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 pt. new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
A soupcon of soda

Instructions (7)

The butter must be rubbed into the flour.
Make a sufficient space in the flour to hold the milk; mix flour, butter, and milk thoroughly together, for attention to this makes the dough "short."
Then lay the dough on the brake, and keep pressing the staff till the dough is quite smooth; roll it out in very thin sheets, and mould it into biscuits.
Do not use a cutter.
Place 3 together, and press them on both sides with a docker.
Place the biscuits on a thick tin, and bake in a quick oven.
If they colour too soon on one side, turn them.

Original Text

Captain's Biscuits (thin). (Mrs. Griffiths, Confectioner, Torquay.)
A soupcon of soda improves all thin biscuits.
1½ lbs. flour, 2 oz. butter, ½ pt. new milk.
The butter must be rubbed into the flour. Make a sufficient space in the flour to hold the milk; mix flour, butter, and milk thoroughly together, for attention to this makes the dough "short." Then lay the dough on the brake,* and keep pressing the staff till the dough is quite smooth; roll it out in very thin sheets, and mould it into biscuits. Do not use a cutter. Place 3 together, and press them on both sides with a docker. Place the biscuits on a thick tin, and bake in a quick oven. If they colour too soon on one side, turn them.

Notes

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