Home › The Principles of Cookery › Finger Biscuits

Finger Biscuits

Take six eggs, and divide the yolks from the whites. Beat up the yolks with half a pound of fine sugar; mix for five minutes, and add the whites, well whipped, with five ounces of flour. Flavour with vanilla, lemon, or orange-flower water. Make a pasteboard funnel, fill it with the paste, and press the biscuits through the aperture at the end, which should be cut to about three-quarters of an inch in diameter. Make the biscuits in the shape of a finger, and about three inches long. Drop them on a baking-sheet in straight lines. Sprinkle finely-sifted sugar over them, and bake in a moderate oven. They should be a light yellow colour. Time, ten to fifteen minutes to bake. Probable cost of this quantity, 1s.