To Make French Biscuits is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic Georgian/Regency biscuit (cookie) made with a blend of flour, flour, eggs, sugar and candied lemon peel that is formed into a batter, dropped on baking trays and oven baked to cook. The full recipe is presented here and I hope you enjoy this classic British version of: To Make French Biscuits.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
To make French biſcuits
HAVING a pair of clean ſcales ready, in one ſcale put three new-laid eggs, in the other ſcale put as much dried flour, an equal weight with the eggs, take out the flour, and as much fine powdered ſugar ; firſt beat the whites of the eggs up well with a whiſk till they are of a fine froth, then whip in half an ounce of candied lemon-peel cut very thin and fine, and beat well : then by degrees whip in the flour and ſugar, then flip in your biſcuits on fine white paper with your ſpoon, and throw powdered ſugar over them. Bake them in a moderate oven, not hot, giving them a fine colour on top. When they are baked, with a fine knife cut them off from the paper, and lay them in boxes for uſe.
Modern Redaction
Ingredients:
3 eggs
an equal weight of plain flour to the eggs
an equal eight of powdered sugar to the eggs
15g candied lemon peel, very finely chopped
powdered sugar, for dusting
Method:
Separate the eggs, add the whites to a clean and dry bowl and whip until just stiff then beat in the candied peel.
Add the flour and sugar a little at a time, bating thoroughly to combine after each addition.
Take tablespoons of this mixture and drop onto a greased baking tray. Dust with powdered sugar then transfer to an oven pre-heated to 170°C and bake for about 20 minutes, or until golden brown and cooked through.
Carefully remove with a palette knife transfer to a wire rack to cool before storing or serving.
