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Naples Biscuits

Naples Biscuits is a traditional American recipe, based on Mrs. N. K. M. Lee's recipe of 1832, for a classic dry biscuit of flour, sugar and eggs flavoured with rose water. The full recipe is presented here and I hope you enjoy this classic American version of: Naples Biscuits.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

12

Rating:

Tags : Baking RecipesUSA Recipes

This is a classic recipe for a Victorian version of Naples Biscuits that's derived from Mrs. N. K. M. Le's 1832 volume, From The Cook's Own Book: Being a Complete Culinary Encyclopedia by "a Boston Housekeeper". Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

Put three-quarters of a pound of fine flour to a pound of fine sifted sugar; sift both together three times, then add six eggs beaten well, and a spoonful of rose-water; when the oven is nearly hot, bake them, but not too wet.

Modern Redaction

Ingredients:

340g plain flour
400g powdered sugar
6 eggs, beaten
1 tsp rose water

Method:

Sift together the sugar and flour into a bowl (repeat this sifting three times). Beat together the eggs in a separate bowl then add to the flour and sugar mix. Now blend in the rose water.

Drop the resultant batter by the tablespoon onto a lightly-greased baking tray and lengthen into ovals. Transfer to an oven pre-heated to 180°C and bake for about 15 minutes, or until cooked through and golden. Allow to cool on the baking tray for 10 minutes then transfer to a wire rack to cool completely before storing in an air-tight jar.

Find more Traditional Victorian Recipes Here