Recipe of the Month

Cracknells


From

The Experienced English Housekeeper

by Elizabeth Raffald

How to bake

Preheat the oven to 160C/325F/Gas 3. Rub the butter into the flour. Then add the egg yolks and sugar. Mix in the water, lemon zest and the orange extract. Form a ball with the mixture and leave to chill in a cool place for 30 minutes. Then roll out as thinly as you can. Cut rounds as large as you wish. Bake for 20 minutes in a slow oven.

What you need

8oz flour

8oz butter

3 eggs (yolks only)

5oz sugar

2-3 tbsps water

1 lemon zest

Few drops orange extract

Meryl says : Cracknells are known today more as a biscuit made with breakfast cereals and chocolate but I love Elizabeth Raffald’s citrus version originally published in 1769. I've brought the recipe up to date for a modern oven but they make a real Heritage biscuit and a tribute to this truly domestic goddess of her time.


                                      And here are more of 

Grandma Abson’s Yorkshire Recipes 


            


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