No. 2162 — Cream Biscuits
English historical translation of Molokhovets recipe No. 2162 from the 1901 Russian cookbook, retaining original methods and measures.
Cream three spoonfuls melted butter, gradually add an egg, yolks, six spoonfuls cream, four sugar lumps and one and a half glasses flour. Flavour with cinnamon or lemon zest and chill.
Roll to the thickness of the blunt side of a knife and lay on a buttered sheet. Mark rectangles, brush with yolk and cream, and sprinkle with chopped almonds and blanched dried currants.
Bake briefly in a hot oven until browned and dry, cool and break apart along the cuts.
Alternatively cut figures before baking and dust them with cinnamon sugar. Makes twenty-four.
To provide
3 spoonfuls butter, 1/9 pound 2 eggs and 6 spoonfuls cream Lemon zest, cinnamon or almonds | ⅛ pound sugar and 2½ glasses flour 1 spoonful cream, sugar and cinnamon Optional ½ glass almonds and ½ glass currants |