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Wine Biscuits

Dry one pound of flour and sift it, then rub into it a quarter of a pound of butter, and add three heaped table-spoonfuls of powdered white sugar, one well-beaten egg, and as much thick cream as will make a stiff paste. Roll it out very thin, stamp it into rounds with the top of a wine-glass, and bake the biscuits on tins in a well-heated oven. A few currants or caraways may be added if liked. Time to bake the biscuits, a quarter of an hour. Probable cost, 10d. for this quantity.