[Snap Dragon]

My daughter has to cook a victorian recipe for school... we have found one called Queen Drop Biscuits but the recipe only states flour... would it be plain flour?

This is the recipe if it helps:

½ lb butter
½ lb sugar
3 eggs
¾ lb flour
½ lb currants
A few drops of almond extract.

Thanks in advance 

[Springlands]

Because it is for biscuits I would assume plain flour.

[Snap Dragon]

I was thinking that but the recipe says it ends up as a cross between a cake and a cookie! :blink:

I think we'll try the plain flour first and see what happens 

[kegs]

I think it should be plain flour to make it authentic as flour in Victorian times was coarse and light brown. 

If you need more information let me know as my OH has a selection of Victorian cookery and reference books so I don't mind doing a bit of research for you if it helps your daughter.

[Snap Dragon]

Thanks Kegs...

I have a meeting with her teacher after school so I'll find out then when she has to have the finished item in school.

We're going to try making the biscuits tonight but if they don't work out and we have enough time I'll get back to you for another recipe.

I'll let you know how the biscuits turn out   

[Trillium]

I'm not an expert, but my guess is that the Victorians did not have self-rising flour. They literally made everything they needed, so any leavenings like baking soda would have been added during the process, and listed with the ingredients.

The recipe you've listed sounds like what our pioneers called griddle scones, which were mixed up, shaped into small, thin discs, and pan fried (no grease since it contains butter). Only difference is that not so many eggs were added, which is obviously your leavening instead of soda or baking powder.