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Tonbridge Biscuits




Source of Recipe


the web


Recipe Introduction


These biscuits are wafer-thin and, with caraway seeds sprinkled on top, have their own distinctive flavour.


List of Ingredients




Butter - 75g (3 oz), diced
Plain flour - 225g (8 oz)
Caster sugar - 75g (3 oz)
Egg - 1, beaten
Egg white - 1, beaten, to glaze
Caraway seeds - for sprinkling



Recipe



Pre-heat oven to 180 °C / 350 °F / Gas 4.

Rub the butter into the flour until the mixture resembles fine breadcrumbs, then stir in the sugar. Add the egg and mix to a stiff paste.

Roll out on a lightly floured surface until about 0.5 cm (¼ inch) thick, prick the top with a fork and cut into 5 cm (2 inch) rounds using a plain cutter. Brush with egg white and sprinkle on a few caraway seeds.

Put onto greased baking sheets and bake for 10 minutes or until light brown. Transfer to wire racks to cool. Store in an airtight container.

Makes 24.