April of 2012 we did an episode on 18th century simple biscuits — a wonderful little snack that is somewhere between our modern day cookie and cracker.
Here is the recipe from “The Compleat Housewife” by Eliza Smith 1758
Our modern interpretation:
4 Cups of Flour
1/2 Cup of sugar
1 Tablespoon of caraway seeds
4 oz of butter
approximately 2 Cups of milk
Take 4 cups of flour and add to that 1/2 cup of sugar. To that add the caraway seeds. In a different bowl whisk the egg, and add that to the melted, but not hot, butter. Stir the wet and dry ingredients together, and slowly add enough milk until a stiff paste is formed. Roll out on a floured surface to about 1/8″ thick. Cut out shapes as you please and place on greased baking tin. Prick before placing in oven to keep the biscuits from puffing up. Bake at 275 degrees (F) for about 10 minutes.