Victorian Recipes – Avis Crocomb’s Queen Drop Biscuits

Original Text

‘1/2lb of butter beet to a cream, 1/2lb of sugar, 4 eggs ½ lb of currents ¾ of a lb of flour a few drops of almond flavour drop them on paper ‘.


½ lb butter

½ lb sugar

3 eggs

¾ lb flour

½ lb currants

a few drops of almond extract

Cream the butter and add the sugar. Mix well, before adding the sifted flour and eggs. Mix until light and fluffy and tip in the currents and almond extract. Using your hands or a tablespoon, drop equal quantities of the mixture onto a greased baking sheet. Don’t put them too close together as the mixture will settle and expand outwards – you will end up with a cross between a cookie and a cake. Bake at 180 degrees Celsius for about 10 minutes or until firm to the touch and cool on a rack. This mixture haves about 24 biscuits. Happy baking!

Source – English Heritage


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s