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Dessert

Beaten Biscuit

A simple biscuit made from Graham flour, salt, and water, beaten and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beaten Biscuit

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. In a bowl, mix the Graham flour and salt.

  2. Gradually add water until the mixture is stiff.

  3. Beat the dough with a rolling pin for 20 minutes.

Bake

  1. Bake in a hot oven at 400°F (200°C) until golden.

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

Graham flour
Forms the structure of the dough once mixed with water.

The step that matters

Gradually add water until the mixture is stiff.. Adding water slowly lets you stop at a stiff dough. Too much water makes the dough soft and sticky, so it cannot be beaten well into a firm, layered biscuit.

“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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