A Drop Biscuit

Recipe from Hannah Glasse, The Art of Cookery Made Plain and Easy, (1747)

The word 'Biscuit' derives from the Latin words Bis (twice) and Coctus (to cook) to mean 'twice cooked'.

Biscuits were originally cooked twice.

1. Baked

2. Left to dry out in a slow oven.

This term was then adapted into English 'Bisquite' in the fourteenth century as the name for a hard, twice baked sweet food.

Note: this recipe for 'drop biscuit' requires you to bake twice!

Hannah Glasse, The Art of Cookery Made Plain and Easy (1747)

Ingredients:

2 Eggs

100g of Caster Sugar

85g of Plain Flour

Optional: Caraway Seeds

Equipment:

Mixing Bowl

Baking Tray

Wooden Spoon

Prep Time: 20 minutes Serves: 4 Ability: Easy

Cook Time: 20 minutes

Method

Preheat the oven to 190°c/Fan 180°c/Gas 5 and line the baking tray with greaseproof paper and sprinkle a thin layer of flour on the tray.
Beat together in a large mixing bowl, the eggs , sugar and flour until a paste.
Add caraway seeds to the mixture if you wish
Spoon out the mixture onto the baking tray, evenly spaced.
Bake in the oven until you see a white covering form over them
Once baked keep in the oven (turned off) to let them dry out over night