flipObservation Night Biscuits
Observation Night Biscuits
Why this dish? The anchor says: during long observation nights, Caroline contented herself with hot tea and biscuits brought to the garden so as not to interrupt the work. These small dry cakes, in the manner of Georgian Shrewsbury cakes, kept for days and fit in the palm of the hand near the telescope.
Small buttery shortbread biscuits, perfumed with nutmeg and rose water, firm and long-lasting. A few were slipped into a pocket to sustain long vigils without leaving the eyepiece.
When the night was clear and the sky generous, there was no question of going back down for supper: I recorded the positions as my brother called them out from atop the great telescope, and I had to hold out until dawn. I would then take a few of these little biscuits in my pocket, along with a cup of tea that cooled too quickly in the garden air. Make them very dry so they keep; a hint of nutmeg, a touch of rose water, and they comfort you without soiling your fingers or your registers. Many a comet was noted with my mouth still full of crumbs, I assure you.
- •Wheat flour — one pound (base)
- •Butter — half a pound (shortening)
- •Fine sugar — a quarter pound (sweetness)
- •Egg — one (binder)
- •Grated nutmeg — a pinch (spice)
- •Rose water — a spoonful (flavour)
Observation Night Biscuits
Small buttery shortbread biscuits, perfumed with nutmeg and rose water, firm and long-lasting. A few were slipped into a pocket to sustain long vigils without leaving the eyepiece.
Why this dish? The anchor says: during long observation nights, Caroline contented herself with hot tea and biscuits brought to the garden so as not to interrupt the work. These small dry cakes, in the manner of Georgian Shrewsbury cakes, kept for days and fit in the palm of the hand near the telescope.
When the night was clear and the sky generous, there was no question of going back down for supper: I recorded the positions as my brother called them out from atop the great telescope, and I had to hold out until dawn. I would then take a few of these little biscuits in my pocket, along with a cup of tea that cooled too quickly in the garden air. Make them very dry so they keep; a hint of nutmeg, a touch of rose water, and they comfort you without soiling your fingers or your registers. Many a comet was noted with my mouth still full of crumbs, I assure you.
Ingredients (period version)
- Wheat flour — one pound (base)
- Butter — half a pound (shortening)
- Fine sugar — a quarter pound (sweetness)
- Egg — one (binder)
- Grated nutmeg — a pinch (spice)
- Rose water — a spoonful (flavour)
Ingredients
- Plain flour — 250 g (base)
- Cold butter — 150 g (shortening)
- Icing sugar — 80 g (sweetness)
- Egg — 1 (binder)
- Nutmeg — 1 pinch (spice)
- Rose water — 1 teaspoon (flavour)
Method
- Rub the flour and cold butter together with your fingertips until the mixture resembles coarse sand.
- Add the sugar, nutmeg, then the beaten egg with rose water; bring together into a dough without overworking.
- Roll out to 5 mm thickness and cut into discs with a cutter.
- Bake at 160 °C for 12 to 15 minutes: the biscuits should remain pale and dry.
- Cool completely on a wire rack before storing in an airtight container.
How it was made : Shrewsbury cakes and other Georgian dry biscuits were deliberately baked pale and very dry for preservation. They were stored in tin boxes, perfect for travel, long vigils, or sea provisions.
The contemporary twist : Cut them into star or comet shapes and dust with a veil of icing sugar: the official snack for any garden astronomy evening.
Caroline Herschel · Charactorium
