Skip to main content
Dessert

Savoy Biscuits

Savoy biscuits are a sweet, egg-based biscuit made with sugar and flour, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓
Savoy Biscuits

Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Savoy Biscuits

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Beat together the eggs and sifted sugar until well combined.

  2. Add the flour and mix until smooth.

  3. Transfer the mixture to a piping bag or biscuit funnel.

Bake and finish

  1. Pipe the mixture onto parchment paper, forming biscuits the length of a finger.

  2. Bake in a preheated oven at 400°F (200°C) until golden.

  3. Once cooled, dampen the back of the parchment with water using a brush to remove the biscuits.

  4. Stack the biscuits back to back.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped with the sugar to trap air, giving the biscuits their light, sponge-like structure.
Loaf sugar
Sweetens the biscuits and helps the whipped eggs hold their foam while baking.
Flour
Provides the starch and gluten network that sets the piped batter into a firm, crisp biscuit.

The step that matters

Beating the eggs and sugar. The eggs and sugar must be beaten until thick and well combined, because the trapped air is what lifts the batter. Under-beaten batter bakes flat and dense. Mix the flour in gently so the air is not knocked out.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes