Jumbles Or Knot Biscuits (scottish Elizabethan) Recipe
Yield: 30 BiscuitsRecipe by luhu.jp
Ingredients:
** British Measurements **,
1 1/2 ounce: Butter, salted
4 ounce: Caster sugar,
1 tbsp: Rose-water,
1/2 ounce: Caraway seeds,
1 large: Egg, beaten
8 ounce: Plain flour,
Extra rose-water & caster,
. sugar for glaze,
Directions:
Preheat the oven to 350
F / 180
C / gas mark 4. Cream the butter,
sugar and rose-water together, then mix in the caraway seeds, beaten
egg and flour to form a soft dough. Knead on a lightly floured board,
then take small walnut-sized pieces of dough and with your fingers
form each into a roll, approximately 3/4-inch in diameter and 6-inch
in length. Make into simple knots, plaits or rings and arrange on a
lightly greased baking sheet. Brush with rose-water and sprinkle with
caster sugar. Bake near the top of the oven for about 20 minutes, or
until tinged with brown. (Knots and plaits will take longer to bake
than simple rings, so dont mix shapes on a baking sheet.) Remove
from the oven and cool on a wire rack. Store in an airtight tin.
Delicious when served with syllabub (see other recipe).
Makes about 30 biscuits or rolls. ** A Book of Historical Recipes **
by Sara Paston-Williams The National Trust of Scotland, 1995
ISBN = 0-7078-0240-7
Scanned and formatted for you by The WEE Scot -- pol mac Griogair
ORIGINAL RECIPE::
To make Jumbils a hundred (dated from 1596 AD)
"Take twenty Egges and put htem into a pot both the yolkes and the
white, beat them wel, then take a pound of beaten sugar and put to
them, and stirre them wel together, then put to it a quarter of a
peck of flower, and make a hard paste thereof, and then with
Anniseeds moulde it well, ane make it in little rowles beeing long,
and tye them in knots, and wet the ends in Rosewater; then put them
into a pan of seething water, but even in one waum, then take them
out with a Skimmer and lay them in a cloth to drie, this being don
lay them in a tart panne, the bottome beeing oyled, then put them
into a temperat Oven for one howre, turning them often in the Oven.
Source from luhu.jp
F / 180
C / gas mark 4. Cream the butter,
sugar and rose-water together, then mix in the caraway seeds, beaten
egg and flour to form a soft dough. Knead on a lightly floured board,
then take small walnut-sized pieces of dough and with your fingers
form each into a roll, approximately 3/4-inch in diameter and 6-inch
in length. Make into simple knots, plaits or rings and arrange on a
lightly greased baking sheet. Brush with rose-water and sprinkle with
caster sugar. Bake near the top of the oven for about 20 minutes, or
until tinged with brown. (Knots and plaits will take longer to bake
than simple rings, so dont mix shapes on a baking sheet.) Remove
from the oven and cool on a wire rack. Store in an airtight tin.
Delicious when served with syllabub (see other recipe).
Makes about 30 biscuits or rolls. ** A Book of Historical Recipes **
by Sara Paston-Williams The National Trust of Scotland, 1995
ISBN = 0-7078-0240-7
Scanned and formatted for you by The WEE Scot -- pol mac Griogair
ORIGINAL RECIPE::
To make Jumbils a hundred (dated from 1596 AD)
"Take twenty Egges and put htem into a pot both the yolkes and the
white, beat them wel, then take a pound of beaten sugar and put to
them, and stirre them wel together, then put to it a quarter of a
peck of flower, and make a hard paste thereof, and then with
Anniseeds moulde it well, ane make it in little rowles beeing long,
and tye them in knots, and wet the ends in Rosewater; then put them
into a pan of seething water, but even in one waum, then take them
out with a Skimmer and lay them in a cloth to drie, this being don
lay them in a tart panne, the bottome beeing oyled, then put them
into a temperat Oven for one howre, turning them often in the Oven.
Source from luhu.jp