Rout Biscuits

Rout Biscuits with dried cherry on top

A very yummy , sweet, crispy, light and chewy all at once cookie! Well in England it’s known as a biscuit but all I know is it’s very easy and very special, perfect for tea time. Made simply from almond meal, sugar, egg whites and almond essence.

These clover shapes were made using a different plate.

I read that these were “popular accompaniments to a glass of wine or sherry at routs or fashionable gatherings in the 18th and 19th centuries.” It comes from Middlesex England. Your supposed to put a bit of glace cherry on top but I hate them, so I used dried cherries.

Crisp on the outside and chewy inside.

Now I didn’t know what a Rout was…did you? Well I looked it up and the only definitions I can find have to do with disorderly retreats (battle), a noisy rabble, to root or poke (like a pig!), a disorderly crowd of persons! Well I didn’t read anything about “fashionable gatherings”! Until I found an article on Huffinton Post that had a great article all about Nut Biscuits (cookies) from different countries. Reading about them gives me some ideas that might be creative to try out. (I’m sorry they took the link down so I removed it! Wish I had copied it)

I made some using a heart shaped plate.

You can easily try different shapes by just changing the round plate on the end of the press, no need to empty the it first. I made these heart shapes, depending on how much dough you squeeze out will make them fat or thin.

My old dough press, love it!

I bought this old press at the thrift store or a garage sale and I love it. It doesn’t have all the parts but I can still use many of the plates. Some are a bit spotty-old but that doesn’t hurt anything.

This is the press with the plate in it, and dough.

This is what the press looks like on the end the dough comes out, I have the ‘star’ plate in it.

Three plates and the cookies they make.

This shows the three plates and the cookies they make, a heart, star or blossom and what I’d call a clover. The blossom or star is great for putting a bit of jelly or fruit on top and I guess the clover is too.

Golden and hot from the oven!

Rout Biscuits

6 oz (3/4 c + 2 T + 1 tsp) castor sugar (or reg white sugar)
6 oz (1 3/4 c) ground almonds
2 egg whites (about 5 1/2 T)
1/8 tsp almond essence (extract)
A little beaten egg yolk to glaze (if you want, I didn’t bother)
small pieces of glace cherries (or dried cherries I used), angelica or flaked almond for decoration

1. Set oven to 350 F

2. Mix sugar and almonds, you can weigh them into the same bowl.

3. Beat the egg whites with a fork a bit to break them up. I made a small depression in the centre of the mix
and poured the egg whites in then added the almond essence to it and mixed it into the egg, before mixing
all up into the almond-sugar. If you’re using up egg whites from other recipes, just measure out the 5 1/2 T.

4. Mix it and cream it very well. Let it sit while you grease a cookie sheet and give it another mix when you’re
ready. Another recipe I found suggested letting it sit an hour, so go ahead and make these up and let them sit while you clean up the kitchen! Spoon into a pastry press or an icing bag with a star tip and pipe into stars or using the press try
different shapes. I liked the heart, 4 leaved clover and the big star; that one is nice for the cherry. You can add
a sprinkle of colored sugar if you like.  I didn’t glaze with egg but maybe I’ll try if I start with whole eggs next time.

5. Press or pipe directly onto greased sheets and press pieces of dried cherry or glace cherry into tops if you like. You can also sprinkle with colored sugar. Bake 8-10 min, until golden all around edges.

Some of the dough in the bowl.

Here’s some of the Rout Biscuit dough in the bowl, waiting for the press. A note from me, I have never had a ‘Rout Biscuit’ before so I wasn’t sure the consistency of the dough. I’m not sure if it should be stiffer, resulting in a less puffy biscuit? All I know is they tasted dandy!

Bob’s Red Mill almond meal flour.

I bought this at my local ‘Tops’ grocery store in the organic section, but it was EXPENSIVE!  More than $10, yikes!

Lots of Rout Biscuits waiting to be sampled.

These biscuits (or cookies) keep well in a tightly sealed container. Have you ever made Rout Biscuits or eaten them? If so please leave me a comment about them.

Below are links to glossy cards I made with the recipes on, you can keep them or send them!

“Rout Biscuits” Glossy Post Card
“Rout Biscuits” Recipe Card with customizable text
It’d be fun to mail this to a friend who loves baking! Maybe a birthday or to drop a hint that you want cookies!
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