Prince Biskets of many colors
Hugh Platt p. 14/94
Take one pound of very fine flower, and one pound of fine sugar, and eight egges, and two spoonfuls of Rose water, and one ounce of Carroway seeds, and beat it all to batter one whole houre: for the more you beat it, the better your bread is: then bake it in coffins, of white plate, being basted with a little butter before you put in your batter, and so keep it.

I got the redaction for this from Cariadoc’s website:

4 c flour (1 lb)
2 c sugar (1 lb)
5 eggs
4 t caraway seeds (1 oz)
2 t rose water
Beat all ingredients together one whole hour (or do a fourth of a recipe at a time in a food processor, processing it for several minutes or until the blades stall). Spoon out onto a greased cookie sheet as 3″ biscuits and bake about 20 minutes at 325deg. .

For the feast I made 3 batches of cookies in half-batches and colored these with food coloring to get 6 total colors (plain, red, yellow, green, blue, purple). I’ve made prince biskets in the past and they’re always very very hard. So this time we rolled them very very thin (less than 1/4 inch thick). As expected, they baked up very very hard. They’re still very addictive and because they’re so hard you have to eat them very slowly.

Three batches made for lots of left over cookies. These keep well and I’ll take them camping until they’re all gone.

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