Biscuits III
These small, thin biscuits come from Mrs. Beeton's Book of Household Management, the Victorian reference that shaped British home cooking. The dough needs only five ingredients and one bowl, with a single egg yolk and a little milk binding the flour, sugar and butter. A hot oven cooks them in 6 minutes, so the whole batch is ready in about 20 minutes, which suits an unplanned tea.
Instructions
Heat the oven to 220 °C (428 °F) and grease a baking pan.
Beat the egg yolk and milk together in a bowl until they are evenly combined.
Add the flour, caster sugar and softened butter to the egg mixture and work them together into a soft dough.
Roll the dough out to 5 mm (0.20 in) thick. Cut it into thin biscuits with a round cookie cutter.
Set the biscuits on the greased pan and bake for 6 minutes, until they are golden.
Take the biscuits out of the oven and leave them to cool before serving.
Make it personal.
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