Iced Queen Drop Biscuits

I stumble upon this recipe one afternoon and it may be found in the book, Audley End Cook, a cookbook by Mrs. Avis Crocombe, who was a cook at Audley End House in the early 1880's. I believe Dr. Annie Grey, a food historian, has updated the recipe and even has a cookbook, with Andrew Hann, called How to Cook the Victorian Way with Mrs. Crocombe. You may find the recipe and cookbook on the English Heritage website. 

Although not traditionally iced, these buttery biscuits apparently are in honour of Queen Victoria. The texture is a cross between a cookie and a cake, soft cake-like on the inside and  firm cookie-like on the outside. I have adapted this straight forward recipe, not only by icing them but how I would assemble and mix the ingredients together. Either way, as historic recipes go, this is a delightful one.

Queen Drop Biscuits

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makes 24

340g (12oz / 2 1/4 cups) unbleached all purpose flour, sifted

225g  (8 oz / 1cup) currants

225g  (8 oz / 1 cup) butter, softened

225g ( 8 oz / 1 cup) white sugar

3 eggs

a few drops of almond extract

Preheat the oven to 350ºF (180ºC) and line a baking tray with baking parchment paper.

In a bowl combine the flour and currants together. 

Cream the butter and sugar together using a hand mixer. Mix well, before adding the eggs and almond extract. Mix until light and fluffy. Add the flour mixture in two additions, stirring after each.  

Using your hands to roughly form or a tablespoon, drop equal quantities of the mixture onto  the prepared baking sheet. Don't put them to close together as the mixture will settle and expand outwards. 

Bake in the preheated 350ºC  (180ºF) oven for about 10 minutes or until firm to the touch and cool completely on a wire rack before icing them, if you wish. 

ICING:

1 cup (250ml) icing sugar

1/4 (1ml) teaspoon almond or vanilla extract

1 tablespoon (15ml) hot water

In a bowl combine icing sugar, extract and water. Adding a bit more water, if needed, to make a semi thin icing. Spread or drizzle over cookies and allow to set firm, approximately 1 to 3 hours.  

A blast of warm weather has come our way before the cool minus temperatures arrive. Hope everyone had a nice weekend. - JD