On a rainy day, I begin to think back to my grandmother, great-grandmother, and great-great-grandmother. I wondered what type of sweet recipes they would make for their families. Being of English, Dutch, and Irish descent it peaked my curiosity even more. Since my ancestry is more to the English side I would begin my search for an English sweet.
I discovered a website that got my attention right away since it was solely based on historic recipes. The website is Kitchen Historic and Anje works her way from the 1270’s to the 1980’s. Anje takes the original recipes and adapts it to a modernized version we can work with. The recipe that really caught my eye was Lemon Biscuits. I know what you are thinking. Lemon biscuits, doesn’t really sound that appealing and being from the south why would you even think about it. Well, remember I mentioned my ancestry was more on the English side? What do the typically English refer to cookies as? Now you are catching on, it’s biscuits.
Refreshing Lemon Biscuits
This Lemon Biscuit recipe is very simple with simple ingredients any would have in 1861. The flavor has a delightfully refreshing taste. If you are a lemon lover then this one is right for you. You are almost sure to have all the ingredients in your pantry to give these favor bursting biscuits (cookies) a go right now.
Soft and chewy Lemon Biscuits (Cookies) are great with tea or coffee. Don’t hold back, have them for breakfast, as a snack, or as an after meal treat.
Ingredients
- 1 1/2 pounds (20 ounces) FLOUR
- 6 ounces UNSALTED BUTTER
- 3/4 pound (12 ounces) SUGAR
- 4 EGGS, beaten
- 1 ounce LEMON PEEL, or the ZEST of two LEMONS
- 2 teaspoons LEMON JUICE
Instructions
1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
2. Rub the butter into the flour as if to make a pastry dough. It should resemble wet sand.
3. Add the sugar and lemon peel to the flour and mix well. Add the beaten eggs and lemon juice and stir together until it forms a sticky dough (I used my hands to make sure everything was completely incorporated - you don't want chunks of egg). If the dough is still crumbly and isn't coming together, let it sit for a bit, to absorb the eggs.
4. Drop the dough by teaspoons onto the prepared cookie sheet. Bake for about 10-15 minutes.
** I discovered letting the mixture rest for 5-10 minutes made all the difference in the world with the texture of the dough.
** There are many variances in oven temperatures. The recommended baking time was 10-15. However, mine was more on the lines on 13 - 15. You make need to play with your time slightly to achieve the complete cooking time and desired over all coloring of your cookie.
There are so many simple recipes both sweet and savory that come from years go by. Take a moment and visit the Kitchen Historic to see the many recipes Anje has found from the time of our parents, grandparents, great-grandparents, and beyond.
Do you have favorite vintage recipes that your family enjoys today? Please share your favorites.
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