Toulouse Biscuits and Exhibition Nuts have currants added to them. For Toulouse biscuits, roll out the dough in strips, cut the same length as Genoas, and wash the top with yolk of egg. Place on slightly greased tins ½ inch apart.
For Exhibition Nuts cut the dough the size of small marbles, lay in the tin with the cut side down, and press gently with heel of the hand.
94.—Walnut Biscuits.
2 lbs. flour, ½ lb. brown sugar, ½ lb. castor sugar, ½ lb. butter, and yolk of one egg. Simmer the sugar and a little milk over a slow fire, rub the butter into the flour; after the sugar has become cold put it into the bay and make into a stiffish dough. Put the dough into blocks, and give them the impression of half a walnut, after which cut off the surplus dough with a sharp knife, knock out the biscuits, and bake on slightly buttered tins until a nice brown. After they are baked dip in white of egg, and put two together so as to form a walnut.
95.—Queen’s Drops.
8 ozs. butter, 8 ozs. sugar, 4 eggs, 10 ozs. flour, 6 ozs. currants. Some add a little voil, but if well creamed there is no use for voil. Cream the butter and sugar together, add the eggs, then flour and currants; have ready a linen bag with a small tin funnel at the end of it; have a small cork in the funnel so as to keep the mixture from dropping out, drop them on paper about the breadth of a shilling, put them on tins, and bake in a sound oven.
96.—Cracknel Biscuits.
3½ lbs. flour, 3 ozs. butter, 6 ozs. castor sugar, 13 eggs, 2 drs. voil. Rub the butter in the flour, make a bay, put in the sugar in powder with the eggs and voil, make the whole into a dough of moderate consistence; break it well and let it be quite clear and smooth; roll out a quarter of an inch thick, cut out with an oval cutter, or one in the form of an oak-leaf, dock them in the centre, lay them on a tray in rows, cover them with a damp cloth. Have a copper on the fire boiling, throw them into the water one at a time face upwards, and after they have risen to the top be careful to turn each biscuit face upper-most. Let them remain this way for two or three minutes for the edges to turn up. When ready take a skimmer and throw them into a pail of cold water. When they have been in the water for about an hour put them in a sieve to strain, and bake on buttered tins in a moderate oven. When baked they should be placed in the drying stove for a few hours.
97.—Premium Drops.
1 lb. butter, 1 lb. sugar, 9 eggs, 1 lb. rice-flour, ¼ oz. voil, 1 lb. flour, 4 drops essence of lemon. Proceed the same as for Queen’s Drops. The batter, however, will be found a good deal stiffer. This makes a nice drop when well got up.