To Make Drop Biscuits is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic drop biscuits (cookies) made from a flour, sugar and egg bater that are dropped onto baking trays, baked, cooled and then re-baked to harden. The full recipe is presented here and I hope you enjoy this classic British version of: To Make Drop Biscuits.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
To make drop biſcuits.
TAKE eight eggs, and one pound of double-refined ſugar beaten fine, twelve ounces of fine flour well dried, beat your eggs very well, then put in your ſugar and beat it, and then your flour by degrees, beat it all very well together without ceaſing ; your oven muſt be as hot as for halfpenny bread, then flour ſome ſheets of tin, and drop your biſctuis of what bigneſs you pleaſe, put them in the oven as faſt as you can, and when you ſee them riſe, watch them ; if they begin to colour take them out, and put in more, and if the firſt is not enough, put them in again. If they are right done, they will have a white ice on them. You may, if you chuſe, put in a few carraways ; when they are all baked ; put them in the oven again to dry, then keep them in a very dry place.
Modern Redaction
Ingredients:
8 eggs
450g caster sugar
360g plain flour
Method:
Beat the eggs thoroughly, until frothy then add the sugar and beat until all the sugar has dissolved. Now work in the flour, a little at a time, beating thoroughly to combine after each addition.
Grease a baking tray and drop the resultant batter onto it by the heaped tablespoon. Transfer to an oven pre-heated to 180°C and bake for about 12 minutes, or until the biscuits are cooked through and very lightly golden. Remove from the oven and set aside to dry as you cook the next batch.
Once they are all done, reduce the oven temperature to 140°C and bake for about 25 minutes, or until completely dried. Remove from the oven, allow to cool on a wire rack and serve or store.
