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German Biscuits

A historical recipe from The cake and biscuit book, by Elizabeth Douglas (1903).

A historical recipe

The cake and biscuit book, by Elizabeth Douglas (1903). Project Gutenberg eBook #68137.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The cake and biscuit book, by Elizabeth Douglas (1903). Digitised by Project Gutenberg, eBook #68137 (https://www.gutenberg.org/ebooks/68137). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 1 oz. almonds Beat

Method

  1. 5 ozs.
  2. flour 2 ozs.
  3. butter 2 ozs.
  4. sugar 2 yolks of eggs 1 white of egg 2 table-spoons cream or milk 1 oz.
  5. almonds Beat the sugar and butter together.
  6. Add the flour and the beaten yolks.
  7. When well mixed add the cream or milk.
  8. Cut the paste thus made into strips and form it into different shapes.
  9. Brush over with the white of egg.
  10. Blanch and chop the almonds and strew them over the biscuits.
  11. Bake on a greased tin.
  12. ¹⁄₂ lb.
  13. butter 1¹⁄₂ lbs.
  14. flour ¹⁄₂ lb.
  15. powdered sugar ¹⁄₂ oz.
  16. ginger ¹⁄₂ nutmeg grated 10 ozs.
  17. treacle Sift the flour.
  18. Rub the butter finely into it.
  19. Sift the sugar and add it to the butter and flour.
  20. Add the rest of the ingredients (and caraway seeds if liked).
  21. Mix well together.
  22. Shape into little cakes.
  23. Bake on oiled paper in a slow oven.