Threadneedle Street Biscuits


  • Flour, 2 lbs.
  • butter, 3 oz.
  • sugar, 4 oz
  • new milk, 1 pint or more
  • biscuits slowly baked until crisp.


Mix with two pounds of sifted flour of the very best quality three ounce of good butter, and work it into the smallest possible crumbs; add four ounces of fine, dry, sifted sugar, and make them into a firm paste with new milk; beat this forcibly for some time with a rolling-pin, and when it is extremely smooth roll it the third of an inch thick, cut it with a small square cutter, and bake the biscuits in a very slow oven until they are crisp to the centre: no part of them should remain soft. Half a teaspoonful of carbonate of soda is said to improve them, but we have not put it to the test. Carraway-seeds can be added when they are liked.