How to Make Victorian Petits Fours Biscuits

Instructions

1. Sieve the flour. Make a well in the center and add in the sugar, butter, salt, cream, and just over ½ of the egg yolk. Mix well, but fast and lightly. Do not overwork, but form it into a dough that should be slightly sticky and firm. Wrap in plastic wrap or put it into a bowl with a plate on top and leave to rest in the fridge for an hour.
2. Remove from the fridge and roll out on a well-floured worktop. Aim for a thickness of around 6mm (1/4 of an inch). Using what the Victorians would have called fancy cutters, cut out shapes and lay them on a baking sheet lined with greased baking parchment or a silicone baking mat.
3. Beat the egg white and leftover yolk together with a small pinch of salt and brush this over the surface of your biscuits. Decorate each one with a raisin or piece of candied fruit or nut.
4. Bake at 180°C conventional or 170°C fan (350F/340F) for 15min until just golden brown. Cool on a wire rack before serving.