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Dessert

Rice Biscuits or Cakes

A baked cake made from rice flour, sugar, butter, and eggs.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Rice Biscuits or Cakes

18 cakes

Ingredients

Directions

Make the dough

  1. Beat the butter to a cream.

  2. Stir in the rice flour and pounded sugar.

  3. Moisten the mixture with the eggs, which should be previously well beaten.

  4. Roll out the paste.

Shape and bake

  1. Shape it with a round paste-cutter into small cakes.

  2. Bake them from 12 to 18 minutes in a very slow oven.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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
Moisten the mixture and bind the dough together.
Butter (in the method)
Adds fat and richness, and is creamed to lighten the dough.

“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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