Brooke Priory Biscuits is a traditional English recipe (from Oakland, Rutland) for a classic rich biscuit (cookie) made from an egg dough flavoured with caraway seeds. The full recipe is presented here and I hope you enjoy this classic English version of: Brooke Priory Biscuits.
Cream together the butter and sugar until pale and creamy. Add the egg yolk and beat to combine. Sift the flour over the top then mix well before adding the caraway seeds.
Turn the resultant dough onto a floured work surface and roll out to 5mm thick. Cut into shapes with biscuit (cookie) cutters. Transfer the biscuits onto greased baking trays and brush the tops with egg white.
Dust with sugar then transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until golden brown and cooked through.
Transfer to a wire rack to cool before serving or storing.
