Historic Baking: 1930's Biscuit Recipe
Take a trip back in time to 1936 for some vintage cooking. This retro recipe is for Bretzels Fondants - a tea biscuit which tastes a bit like shortbread, and it comes from the cookbook L’Art Culinary Moderne by Henri-Paul Pellaprat who was a chef and co-founder of the Le Cordon Bleu cooking school in Paris. The original recipe uses crushed anise as a flavoring but you can try your own such as, vanilla exract, earl grey, matcha, spices, citrus, nuts, floral waters and herbs. You can also bring in different textures like crushed nuts, candied oranges or caramel chunks.
- 125g (1 cup) flour
- 75g (1/3 cup) softened butter
- 20g (1/4 cup) sucre
- a pinch of crushed anise (or another flavoring of your choice)
- a pinch of salt
- 1 egg