Butter Rings

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

3 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
4 yolks ↝ Egg, yolk only, raw [Eggs and omelets]
1/2 lb. sugar ↝ Sugar, NFS [Sugars and honey]
1/2 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
Grated rind of a lemon ↝ Lemon, raw [Citrus fruits]
white of an egg ↝ Egg, white only, raw [Eggs and omelets]
crystallised sugar

Instructions (7)

Beat the butter to a cream.
Add one egg and five yolks (which should have been well beaten together) and the sugar.
Then add the flour and the lemon rind.
Beat until smooth and light.
Roll out the mixture lightly and cut it into ring-shaped biscuits.
Brush over each with the white of an egg, and sprinkle crystallised sugar over them.
Bake in a slow oven on a well greased tin.

Original Text

*Butter Rings

3 ozs. butter 2 eggs 4 yolks ¹⁄₂ lb. sugar ¹⁄₂ lb. flour Grated rind of a lemon

Beat the butter to a cream. Add one egg and five yolks (which should have been well beaten together) and the sugar. Then add the flour and the lemon rind. Beat until smooth and light. Roll out the mixture lightly and cut it into ring-shaped biscuits. Brush over each with the white of an egg, and sprinkle crystallised sugar over them. Bake in a slow oven on a well greased tin.

[Pg 93]

Notes

—