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 White bread dough with butter worked-in. Rolled 1/4ins thick, medium bake (Acton 1845)  Original Receipt from ‘Modern Cookery for Private Families‘ by Eliza Acton (Acton 1845);AUNT CHARLOTTE’S BISCUITS These biscuits which are very simple and wholesome may be made with the same dough as good white bread with the addition of from half to a whole ounce of butter to the pound kneaded into it after it has risen. Break the butter small, spread out the dough a little, knead it in well and equally, and leave it for about half an hour, then roll it a quarter of an inch thick, prick it well all over, cut out the biscuits and bake them in a moderate oven from ten to fifteen minutes, they should be crisp quite through but not deeply coloured. White bread dough 2 lbs, butter 1 to 2 ozs, to rise1 hour, Baked in moderate oven 10 to 15 minutes Obs To make the biscuits by themselves proceed as for Bordyke bread but use new milk for them and work three ounces of butter into two pounds of flour before the yeast is added  |
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