(Or Duchess of York's Biscuits)
Plain, slightly sweetened, slightly raised, white wheatflour biscuits. c1/4 ins thick.
There is some evidence that York biscuits were invented to commemorate the wedding of the Duke of York to Princess Frederica of Prussia in 1790.
Stamping York Biscuits
Original Receipt from 'A Treatise of Confectionery' by Joseph Bell, 1817
Duchess of York's Biscuits
1 lb butter, 8 oz of sugar, 3 lb of flour.
Rub the butter into the flour; then add the sugar, and mix it up into a stiff paste with milk; roll the paste out about a quarter of an inch thick, they must be cut square and stamped with a proper stamp of the happy union and baked in a good oven.
Original Receipt from 'The Bread And Biscuit Baker's And Sugar-Boiler's Assistant' by Robert Wells, 1890 (Wells 1890)
76. - York Biscuits.
5 1/4 lbs. of flour, 12 ozs. of butter, 2 lbs. of sugar, 1 pint of milk. Mix as before into a dough, roll out the dough 1/4 of an inch thick, cut them into long strips, and cut them diamond shape or square, dock them either on the table or crimping-board as your fancy dictates. Bake them in a rather warm oven.
Original Receipt from 'Gunter's modern confectioner' By William Jeanes, 1870
204 York Biscuits
1/2 pint Milk, 1/4 lb Sugar, 1/4 lb Butter, Flour
To some cold milk add four ounces of sugar, dissolve into it four ounces of butter and mix it up very stiff with flour; bake them in a quick oven
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