Tea Biscuits
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g Hungarian or finest flour
- g potato flour
- g icing sugar
- g butter
- egg whites
- warm milk
Instructions
- Heap the flours and sugar, make a well, and work in the egg whites, butter and milk to a soft dough (about half an hour).
- Roll to coin thickness, cut round discs, and prick with a fork.
- Bake on a buttered pan in an oven or Dutch oven.