Tonbridge Biscuits is a traditional English recipe (from the county of Kent) for a classic biscuit (cookie) made from a dough of butter, flour, sugar and eggs that are glazed with egg white and topped with caraway seeds before being baked until crisp and golden brown. The full recipe is presented here and I hope you enjoy this classic English version of: Tonbridge Biscuits.
Add the flour to a bowl and rub-in the butter until the mixture resembles fine breadcrumbs. Add the sugar, stir to combine then add the egg a little at a time and stir to form a stiff paste.
Turn onto a lightly-floured surface and roll out to about 4mm thick then prick the top with a fork (this prevents the biscuits from curling) and cut into rounds with a 5cm pastry cutter. Transfer to a greased baking tray then brush with the beaten egg white and sprinkle a few caraway seeds over the top.
Transfer to an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 10 minutes, or until lightly browned. Allow to cool for 10 minutes on the baking sheet then transfer to a wire rack and allow to cool completely. Store in an air-tight container.
