Caraway Drops
These traditional tea-time biscuits feature the distinct, aromatic warmth of bruised caraway seeds suspended in a light, egg-leavened batter. The simple yet elegant preparation involves whipping eggs and sugar to a ribbon stage before folding in flour, resulting in a crisp, airy texture similar to a sponge drop or ladyfinger. Finished with a dusting of sugar, they offer a delightful crunch and a sophisticated savory-sweet flavor profile perfect for dipping in tea.
Ingredients
- 1/2 pound Powdered sugar (Plus extra for sprinkling. Originally '0.5 ratral' (approx 0.5 lb).)
- 10 ounces Wheat flour (All-purpose flour) (Originally '25 tolas' (approx 10 oz or 290g). Use refined white flour.)
- 3 tablespoons Caraway seeds (Originally '3 tolas'. Seeds should be bruised or lightly crushed ('khokhri kidheli').)
- 4 large Eggs (Fresh eggs)
Instructions
- 1Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper (originally 'thick white plain paper').
- 2Break the eggs into a large bowl. Add the sugar and beat vigorously for 15 minutes until the mixture is thick, pale, and holds a ribbon trail.
- 3Gently fold the flour into the egg mixture until well combined. Add the bruised caraway seeds and mix until evenly distributed.
- 4Fill a piping bag or a large funnel with the mixture. Pipe or drop small spoonfuls of the batter onto the prepared baking sheets, leaving some space between each drop. Sprinkle the remaining sugar over the tops of the drops. Bake in the preheated oven for 12-15 minutes until golden brown and set.