Threadneedle Street Biscuits

Instructions

1. Mix with two pounds of sifted flour of the very best quality three ounces of good butter, and work it into the smallest possible crumbs.
2. Add four ounces of fine, dry, sifted sugar, and make them into a firm paste with new milk.
3. Beat this forcibly for some time with a rolling-pin, and when it is extremely smooth roll it the third of an inch thick.
4. 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.
5. Carraway-seeds can be added when they are liked.
6. Proportions: flour, 2 lbs.; butter, 3 oz.; sugar, 4 oz.; new milk, 1 pint or more.
7. Time: biscuits slowly baked until crisp.