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Victoria Biscuits

Put three ounces of fresh butter into a bowl, and beat it to cream; add, gradually, half a pound of powdered white sugar, six ounces of dried flour, three ounces of pounded bitter almonds, and sugar which has been rubbed upon the rind of a lemon and powdered. Moisten the mixture with a small glassful of liqueur, butter some small tins, fill them with the batter, dredge flour upon them, and bake in a tolerably brisk oven till lightly browned. Spread upon them thinly a little orange marmalade, dip them in glaze, and put them on a strainer in a cool oven for a few minutes till it is set. The glaze may be prepared as follows. Boil together over a quick fire half a pound of refined sugar and a quarter of a pint of water. When bubbles appear on the surface of the syrup, dip the finger and thumb in cold water, and take a little of the sugar between them. Open them instantly, and when the thread between them is strong and thick, take the sugar from the fire, let it cool a few minutes, and stir into it, gradually but briskly, whatever liquid flavouring is to be used. The glaze is now ready for the biscuits.