Got spare egg whites because you made delicious doucettes? Looking for a simple tasty biscuit recipe? I have you covered with these wonderful Elizabethan biscuits.
Source: Elinor Fettiplace's Receipt Book, 1604
To make French biskit bread:
Take one pound of almonds blanched in cold water, beat them verie smale, put in some rose water to them, in the beating, wherein some musk hath lien,then take one pound of sugar beaten and searced and beat with your almonds, then take the whites of fowre eggs beten and put to the sugar & almonds, then beat it well together, then heat the oven as hot as you doe for other biskit bread, then take a paper & strawe some sugar upon it, & lay two spoonfulls of the stuf in a place, then lay the paper upon a board full of holes, & put them into the oven as fast as you can & so bake them, when they begin to looke somewhat browne they are baked inough.
Ingredients:
Beat your egg whites until fluffy. Moisten your ground almond meal with some rose water (try a teaspoon first and taste because rosewaters differ greatly in strength) and then sift in the caster sugar. Mix all dry ingredients together, then fold in the beaten egg whites.
Heat your oven to a moderate temperature, around 180 degrees.
Line a baking tray (ideally a perforated tray but don't stress about it if you don't have one) with paper and sprinkle lightly with sugar. Using a dessert spoon, spoon balls of the mixture on to the tray - don't worry if they don't look perfect, they will be perfect tasting!
Bake for 15-20 mins until they are light brown. The outsides will be crisp and nutty, and the insides deliciously chewy.
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