Cinnamon Biscuits

The proportion for these is one pound of flour, half an ounce of compressed yeast, four ounces of sugar and one grain of salt, seven whole eggs and two yolks. With these ingredients prepare a dough the same as for biscuits (No. 3266). As soon as it is risen properly lay it in a long, square-shaped mold four inches wide, four inches deep and twelve inches long; fill it three-quarters full and let the dough rise to the level of the edges, then bake in a moderate oven for forty minutes. As soon as done unmold and when cold cut it up into slices five-sixteenths of an inch thick by three inches long and one and a quarter inches wide. Range these on a baking tin; sprinkle the tops lightly with sugar to which has been added a little ground cinnamon; place in a slack oven and let glaze to a fine golden brown.