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 Round, thick, low-bake sweet white wheatflour biscuits made with rosewater and chopped almonds.  Image: Alex Bray... The 'Thanet Times' for Tuesday 13 March 1979 tells us that: "Margate ale and Maidstone biscuits are among nearly 180 recipes, some of them more than 300 years old. in a fascinating new publication entitled 'A Kentish Cookery Collection'. All were culled from original papers of Kent families in Kent County Council's archives at Maidstone and as far as possible appear in their original form. Alison Revell, a County Council archivist. has researched and edited the illustrated book."  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukMaidstone Biscuits 4 oz butter 4 oz caster sugar 5 oz plain flour 1 tsp rose water 2 oz blanched almonds, chopped Cream the butter and sugar together until pale and fluffy. Fold in the flour, rose water and almonds, and mix to make a stiff dough. Place in small heaps on a floured baking sheet. Bake at 180°C (350°F mark 4 for 12 - 15 minutes, until golden brown. Cool on a wire rack.  |
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