ROSE: Miss! You’ve already awakened!
DAPHNE: Have Cook prepare as many biscuits as he can this morning. Perhaps we might move a few extra chairs into the drawing room too. I do wonder which gentleman will be the very first to call.
Bridgerton, Season 1 Episode 1
After a few years of creating recipes inspired by shows and movies, I can’t help but get distracted by the mention or display of any kind of food. What’s even more frustrating is when I get through a whole movie or season without a single mention of food or what the characters ate. I had the same sense while watching Bridgerton. There were so many scenes with elaborate displays of food but there wasn’t much when it came to actual description. Regardless, the display of Regency style food was amazing and gave so much life to story.
The second recipe in this series are Judges Biscuits. The recipe for these biscuits come from the cookbook, The Complete Confectioner, by Frederick Nutt, one of the confectioners from Gunter’s Tea Shop. We didn’t get a great look or description of the biscuit other than seeing Nigel Berbrooke take a bite out of it when he went to call on Daphne. These biscuits are crispy on the edges and light and spongey in the center. The addition of caraway seeds give the biscuits a great aroma and distinguishes it from any other biscuit.
Why is it called Judges Biscuits? I really don’t know! I’ve tried to find any history or information regarding this biscuit but unfortunately I haven’t been able to come up with anything. The texture is quite similar to Savoy biscuits but the caraway seeds really help distinguish it.
Bridgerton: Judges Biscuits
Ingredients
- 3 large whole eggs
- 4 oz sifted powered sugar (approx. 1 cup)
- 1 1/2 tsp caraway seeds more or less depending on preference
- 4 oz sifted all purpose flour (approx. 1 cup)
Instructions
- Preheat the oven to 350F. Line 2 sheetpans with parchment and set aside.
- In a stand mixer fitted with a whisk attachment, whisk the eggs on medium speed until bubbly and light yellow, approximately 5 minutes. Add the sifted powered sugar and whisk for another 5-7 minutes until thick and light yellow. The consistency should reach ribbon stage and leave a trace on the batter for a few seconds before blending back in with the rest of the batter. If the batter doesn't reach this stage, it will pool out to thin discs when scooping it out onto the parchment.
- Add the caraway seeds and fold in the sifted flour until well combined.
- With a small portion scoop, scoop the batter onto the prepared sheetpan. Generously dust the top of each cookie with powered sugar. You may also top the cookies with a few more caraway seeds. Bake for 12-15 minutes until it's light golden brown. Let cool for 5-10 minutes before releasing it from the parchment.
The cookies, biscuits originated in the 1800’s at a lodging house for judges in Powys, Wales. Caraway seeds were very popular as they were thought to sweeten the breath.
That’s so interesting! Thank you for letting me know!