Biscuit Drops is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic drop biscuit (cookie) made from a blend of eggs, sugar and flour flavoured with rose water and caraway seeds. The full recipe is presented here and I hope you enjoy this classic British version of: Biscuit Drops.
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This is a classic recipe for a Victorian version of Biscuit Drops that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BISCUIT DROPS.—Beat up the whites of six eggs and the yolks of ten with a spoonful of rose-water, to which add ten ounces of pounded sugar. Beat the whole well up, and add one ounce of braised carraway seeds, and six ounces of flour. Drop them on wafer paper, and bake in a moderate oven. Eggs 6 whites, 10 yolks ; rose-water, 1 teaspoonful ; sugar, 10ozs. ; carraway seeds, 1oz. ; flour, 6ozs.
Modern Redaction
Ingredients:
6 egg whites
10 egg yolks
1 tsp rose water
300g granulated sugar
30g caraway seeds
180g plain flour
Method:
Beat together the egg whites, egg yolks and rose water until foaming then add the sugar, beating to dissolve.
Bruise the caraway seeds in a mortar then stir into the batter before beating in the flour. Take tablespoons of the resulting batter and drop onto a baking tray lined with greaseproof (waxed) paper. Transfer to an oven pre-heated to 180°C and bake for about 12 minutes, or until cooked through and golden brown.
Allow to cool on a wire rack before storing in an air-tight tin.
Eggs 6 whites, 10 yolks ; rose-water, 1 teaspoonful ; sugar, 10ozs. ; carraway seeds, 1oz. ; flour, 6ozs.