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Cracknuts
Biscuits
Historic

Thin biscuits of enriched paste with caraway seeds.


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

CRACKNUTS. Mix eight ounces of fine flour, with eight ounces of sugar, and melt four ounces of butter in two spoonfuls of raisin wine. With four eggs beaten and strained, make the whole into a paste, and add carraway seed. Roll the paste out as thin as paper, cut it into shapes with the top of a glass, wash them with the white of an egg, and dust them over with fine sugar.






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