CARRAWAY BISCUITS.
- 1½ lbs. of flour
- ½ lb. butter
- ¾ lb. Sugar
- 2 eggs
- 2 teaspoonfuls Edmonds’ Baking Powder
- 2 ozs. currants
- 2 ozs. candied peel
- 1 teaspoonful carraway seeds
- Little milk
Rub the butter into the flour, add the sugar, baking powder, cleaned currants, carraway seeds, and finely-chopped candied peel. Mix to a stiff paste with the well-beaten eggs, and a little milk. Roll out on a floured board, cut into shapes, and bake in quick oven.