Savoy Biscuit
- 4 eggs
- 1/2 pound of fine loaf sugar
- Rose-water or essence
- 1 pound of flour
Beat the whites and yolks of four eggs, separately; then add them gradually together, and beat them for a long time. By degrees, put into two equal parts a pound of fine loaf sugar, beating it in very hard, with a little rose-water or essence of lemon; lastly, stir in one pound of flour, very gradually, and keep stirring it very briskly with a spoon. Make the dough into oval cakes, and lay them on a buttered paper, but not too close together; grate sugar over them, to keep them in shape. They must be baked immediately, in a brisk oven.
Submitted by Oct 23, 2009
15 min
30 min
45 min