Cracknel Biscuits
3 1/2 lbs. flour,
3 ozs. butter,
6 ozs. castor sugar,
13 eggs,
2 drs. voil.
Rub the butter in the flour, make a bay, put in the sugar in powder with the eggs and voil, make the whole into a dough of moderate consistence; break it well and let it be quite clear and smooth;
roll out a quarter of an inch thick, cut out with an oval cutter, or one in the form of an oak-leaf, dock them in the centre, lay them on a tray in rows, cover them with a damp cloth.
Have a copper on the fire boiling, throw them into the water one at a time face upwards, and after they have risen to the top be careful to turn each biscuit face uppermost.
Let them remain this way for two or three minutes for the edges to turn up.
When ready take a skimmer and throw them into a pail of cold water.
When they have been in the water for about an hour put them in a sieve to strain, and bake on buttered tins in a moderate oven.
When baked they should be placed in the drying stove for a few hours.
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