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Dessert

Raspberry Biscuits

A biscuit made from rout cake paste, raspberry jam, and icing, baked until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Raspberry Biscuits

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Roll out the rout cake paste to a thickness of a penny.

  2. Spread raspberry jam over the rolled paste.

  3. Place another piece of the paste on top.

  4. Spread icing over the top layer.

  5. Cut into diamond shapes.

  6. Prepare the biscuits the night before and let them dry in a warm place to prevent spreading.

Bake

  1. Bake on wafer paper on iron plates in a moderate oven at 350°F (175°C).

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rout cake paste
Forms the sandwiched biscuit base, giving a tender, cake-like body that holds the filling.
Raspberry jam
Adds fruity sweetness and moisture between the layers, adding flavour and softness.
Icing
Adds sweetness and a smooth finish over the top layer.

The step that matters

Drying the cut biscuits before baking. Letting the shaped biscuits dry in a warm place forms a thin surface skin, which helps them hold their diamond shape instead of spreading in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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