To make Drop Biskets

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take eight Eggs and one Pound of double refin’d Sugar, beaten fine, and twelve Ounces of fine Flour well dried, beat your Eggs very well, then put in your Sugar and beat it, and then your Flour by Degrees; beat it all very well together without ceasing, your Oven must be as hot as for Halfpenny Bread, then flower some Sheets of Tin, and drop your Biskets of what Bigness you please, and put them in the Oven as fast as you can, and when you see them rise, watch them, and if they begin to colour take them out, and put in more; and if the first is not enough, put them in again; if they are right done, they will have a white Ice on them. You may, if you chuse it, put in a few Carraways; when they are all baked put them in the Oven again to dry, then keep them in a very dry Place.