We haven't yet tried these recipes. But we'd love to hear about it if you do.
Tunbridge [unable to establish whether this is Tonbridge or Tunbridge Wells] seems to be a specialist centre for biscuits. They not only differ in ingredients but also in shape and thickness.
8 lbs. of flour
As the last; or use 8 lbs. of flour, 1 1/2 lb. of butter, 1 1/2 lb. of sugar, 6 eggs, 1 pint of milk, 1/4 oz. of volatile salt. (the recipe seems to forget to list lemons as an ingredient)
6 lbs. of flour, 2 1/4 lbs. of powdered sugar, 1 1/4 lb. of butter, 6 eggs, a dram of volatile salt, and sufficient milk to make the whole into a dough about the consistence of walnut dough, with a few caraway seeds.
Roll the dough into sheets about a quarter of an inch in thickness, dust the surface with finely powdered loaf sugar during the rolling; cut into cakes with an eighth cake cutter (sic), and dock them with a diamond carved docker. Place on buttered tins about a quarter of an inch asunder, and bake in a moderately heated oven; let them be of light brown on the surface and bottom when done.
Tunbridge [unable to establish whether this is Tonbridge or Tunbridge Wells] seems to be a specialist centre for biscuits. They not only differ in ingredients but also in shape and thickness.
Tunbridge
Wafer Biscuits
Said to be similar
to Tunbridge Water Cakes and are derived from them.
8 lbs of flour
2½
pints of cream
4
eggs
2
lbs of very fine loaf sugar
4
oz of ginger
Mix in the usual way; roll the dough very thin on an even board or marble slab; dock the surface over with a captains biscuit docker cut them into round cakes about the size of Shrewsburies; put them on very clean dry tins slightly dusted with flour and bake them in a moderately cold oven. When baked they may be put in piles whilst hot and pressed to make them flat and even.
Mix in the usual way; roll the dough very thin on an even board or marble slab; dock the surface over with a captains biscuit docker cut them into round cakes about the size of Shrewsburies; put them on very clean dry tins slightly dusted with flour and bake them in a moderately cold oven. When baked they may be put in piles whilst hot and pressed to make them flat and even.
Currant
Tunbridge Biscuits
8 lbs. of flour
2
lbs. of butter
3
lbs. of sugar
1½lb.
of currants
1½lb.
of ground almonds
8
eggs
½
pint of milk
¼oz.
of volatile salt.
Mix.
Roll the dough into sheets nearly a quarter of an inch in thickness, dust with loaf sugar, pass the rolling-pin over the surface again, and cut it into biscuits with an oval cutter, the same size as for lemon biscuits.
Roll the dough into sheets nearly a quarter of an inch in thickness, dust with loaf sugar, pass the rolling-pin over the surface again, and cut it into biscuits with an oval cutter, the same size as for lemon biscuits.
Place
on buttered tins about half an inch asunder, and bake in a moderately
quick heat.
Lemon
Tunbridge Biscuits
As the last; or use 8 lbs. of flour, 1 1/2 lb. of butter, 1 1/2 lb. of sugar, 6 eggs, 1 pint of milk, 1/4 oz. of volatile salt. (the recipe seems to forget to list lemons as an ingredient)
Ginger
Tunbridge Biscuits
As the last, using 2 1/2 lbs. of sugar, 4 oz.
of ground ginger, and 10 eggs, with sufficient milk to make a dough.
Seed
Tunbridge Biscuits
6 lbs. of flour, 2 1/4 lbs. of powdered sugar, 1 1/4 lb. of butter, 6 eggs, a dram of volatile salt, and sufficient milk to make the whole into a dough about the consistence of walnut dough, with a few caraway seeds.
Roll the dough into sheets about a quarter of an inch in thickness, dust the surface with finely powdered loaf sugar during the rolling; cut into cakes with an eighth cake cutter (sic), and dock them with a diamond carved docker. Place on buttered tins about a quarter of an inch asunder, and bake in a moderately heated oven; let them be of light brown on the surface and bottom when done.
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