Apricot Biscuits

Thumbnail of Apricot Biscuits recipe

These are prepared in all respects according to directions given in the preceding article, excepting that they should be made smaller, so that they may form a near resemblance to apricots in size and form, apricot jam being used to stick them together; and when so far prepared, are to be dipped in the following preparation:—

To one pound of fine loaf-sugar placed in a sugar, boiler, add half a pint of spring-water; boil these over a brisk stove-fire until the sugar, while boiling, throws up pearl-like bubbles, the degree of boiling required for glazing being ascertained by taking a small quantity of the boiling sugar between the forefinger and thumb (previously dipped in cold water): if the sugar when pressed with the fingers presents the appearance of strong glue, it should then be removed from the fire; and ten minutes afterwards, whatever flavouring is intended to be used, such as liqueurs, strong vanilla, orange or lemon syrups, or infusions, must be in a liquid state, and must be gradually mixed in with tlio-boiled sugar, quickly stirring and working the sugar in the pan the while; when thoroughly mixed, the cakes should be dipped in, and being afterwards placed on a wire-drainer, put in the hot closet for a few minutes to set. The yellow tinge required for the glaces in this case, may be given by using either some orange-sugar or a small decoction of saffron: the latter is objection able, on account of its flavour.

No. 775