Subj : Christian Barclay's Sugar Bisket (Cookies)
To   : All
From : Ben Collver
Date : Sat Jul 20 2024 10:34 am

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     Title: Christian Barklay's Sugar Bisket
Categories: Cookies
     Yield: 20 Cookies

   3/4 c  Sugar (150 g); +1 ts to
          -sprinkle on top
     4    Eggs; 2 whole eggs, 2 egg
          -yolks
     4 ts Rosewater
 1 1/2 ts Caraway seeds
 1 1/3 c  Flour (167 g)
          Butter; to grease the baking
          -sheets

 Preheat your oven to 325°F (162°C). Butter two baking sheets.

 Put the sugar, two whole eggs, and two egg yolks in a large bowl (or
 the bowl of a standing mixer). Using a hand mixer (or the whisk on a
 standing mixer), mix on a high speed for about 10 minutes. Use a
 spatula to ensure that the sugar is fully integrated. The mixture
 will turn glossy and slightly bubbly.

 Add the rosewater and caraway seeds and mix for 1 minute to integrate
 both completely.

 Gently stir in the flour with a spatula or a large spoon.

 Dollop batter onto the baking sheet using a Tablespoon as a guide.
 Leave room between the cookies as they will spread. Smooth the tops
 with a spatula. Sprinkle 1 ts of sugar over all the cookies.

 Bake for approximately 20 minutes. The bottoms and the edges of the
 cookies will be lightly browned and the tops will be fully set and
 crispy with sugar.

 Remove the cookies from the baking sheets and let cool.

 Recipe by Marissa Nicosia

 Recipe FROM: <https://rarecooking.com/2023/09/27/
 christian-barclays-sugar-bisket/>

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