Watford Water 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 (6)

1/2 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a teaspoonful of ground ginger ↝ Spices, ginger, ground [Spices and Herbs]
about 2 tablespoonfuls of milk ↝ Milk, NFS [Milk, reduced fat]
2 ozs. of sifted castor sugar ↝ Sugars, granulated [Sweets]
1 oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
Half a teaspoonful of carraway seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]

Instructions (6)

Put 1/2 lb. of flour in a basin and thoroughly well mix with it a teaspoonful of ground ginger.
Boil about 2 tablespoonfuls of milk; melt in it 2 ozs. of sifted castor sugar, and 1 oz. of fresh butter.
When melted and mix add this gradually to the flour and mix to a stiff paste.
Cut into pieces the size of a walnut, then let them get quite cold.
Afterward roll out as thin as possible, and cut with a large cutter.
Prick the cakes well, pricked all over with a fork, on a baking sheet, and bake in a slow oven.

Original Text

Watford Water Biscuits.
These are the size of the top of a breakfast cup, very thin, and of a most engaging brown colour.
Put ½ lb. of flour in a basin and thoroughly well mix with it a teaspoonful of ground ginger.
Boil about 2 tablespoonfuls of milk; melt in it 2 ozs. of sifted castor sugar, and 1 oz. of fresh butter; when melted and mix add this gradually to the flour and mix to a stiff paste. Cut into pieces the size of a walnut, then let them get quite cold; afterward roll out as thin as possible, and cut with a large cutter; prick the cakes well, pricked all over with a fork, on a baking sheet, and bake in a slow oven.
Half a teaspoonful of carraway seeds may be added if you like.

Notes

—