Thick Parmesan Biscuits. 1909.

“Thick Parmesan Biscuits. A little-known recipe from The Cookery Book of Lady Clark of is for the ideas, the historical aspect and the feeling of authenticity, the certainty that these recipes were actually used and the dishes successful...that this book is so valuable. This recipe is an exceptionally good one...: For a dozen biscuits: ¼ lb. plain flour, 2 oz. each of butter and grated Parmesan, the yolk of one egg, salt, cayenne pepper. Rub the butter into the flour, add the cheese, egg and seasonings. Moisten with a little water if necessary. Roll out the dough to the thickness of half an inch. Cut into 1 inch diameter rounds. Arrange on a baking sheet. Bake in the centre or lower centre of a very moderate oven, gas No. 2, or 310-330º F., for just on 20 minutes. Serve hot. Lady Clark makes the point that it is the thickness of these biscuits that gives them their character...the biscuits can be stored in a tin and heated up when wanted.” - from Elizabeth David’s Spices, Salt and Aromatics in the English Kitchen.

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