Name: So Bread and Biscuit Baker's Assistant
Ingredients: 2 lbs; 12 ozs; 6 eggs; 8 whites of eggs; one into six pieces; three whites of eggs

So Bread and Biscuit Baker's Assistant

Ingredients

Directions

Prepare

Make up the dough as usual for biscuits.
Cut the biscuits the size of spice nuts with a spice-nut cutter.
Egg them on top.
Have some loaf sugar, and almonds with skins on cut the size of split peas.

Bake

Place the biscuits on the sugar and almonds.
Gently press them down before putting them on slightly buttered tins.
Bake in a moderate oven.

By Wells, Robert. 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. See the original page.

Explore the science

What each ingredient does

Eggs: Egg whites on top help the biscuits brown and form a glossy, crisp surface.
Loaf sugar (in the method): Sugar on the surface caramelises in the oven, adding sweetness and a crunchy finish.
Almonds (in the method): Chopped almonds add crunch and a nutty flavour to the crust.

“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.