add to shopping list Ingredients

3 1/2 Cups flour
1 1/2 cup Sugar
2 eggs
pinch salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 1/2 cup butter
dash Rosewater

Preparation

Cut together sugar and butter. Beat together eggs and rosewater. Add eggs to sugar mixture. Sift together flour, nutmeg, salt and cinnamon. Add to previous mixture and quickly knead into a ball. (Take advantage of a modern convenience here to help you out and wrap in plastic wrap and refrigerate 30 minutes.) Preheat oven to 350 degrees. Line baking sheets with greased waxed paper or a silicone baking mat. Roll out dough to about 1/4 inch thick (or a little less even for more crispness), cut into shapes or in circles using small cup or rectangles about 2 inches x 3 inches. Bake 15 to 20 minutes. Allow to cool slightly before removing from baking sheet. Serve arranged in a pyramid on a plate.

You can also add a bit of cardamon seed if you want as well. Many current variants of this recipe in Britain call for this addition.

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Reviews

6/27/10

Theresa111 says:

Sounds uncomplicated and fun for casual eating and sharing. Nice old tyme recipe.

1/13/11

boom says:

my mom (born 1910) made these. she used lemon oil from the drug store (can buy in small bottles where cake & party supply are sold) rolled the dough very thin . always made enough to last for a month if kept in sealed tin can. "Lemon Crackers"

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