The Bread and Biscuit Baker's and Sugar-Boiler's Assistant / Including a Large Variety of Modern Recipes

by Robert Wells

90.—Currant Fruit Biscuits.

3 lbs. of flour, 12 ozs. of arrowroot, 14 ozs. of butter, 2 lbs. of sugar, 10 eggs, 20 ozs. of currants, ½ oz. of voil. Proceed to make dough as before; roll out in a sheet the thickness of two penny pieces. Cut with a plain round cutter, and bake in a moderate oven.