Judge Biscuits are easy and quick to make, and delicious for tea or with coffee. You can, if you like, substitute chopped nuts or mixed peel for the caraway seeds.
4 oz. castor sugar
4 oz. flour, sifted
½ teaspoon vanilla essence
2 teaspoons caraway seeds
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Line two large baking sheets with non-stick silicone paper and set them aside.
Place the eggs and sugar in a medium-sized heatproof mixing bowl.
Place the bowl in a saucepan half filled with hot water. Set the pan over low heat and cook the mixture, whisking con stantly with a wire whisk or rotary beater, until the mixture is thick and will hold a ribbon trail on itself when the whisk is lifted. Remove the pan from the heat.
Lift the bowl from the pan. With a wooden spoon, blend in the flour and vanilla essence.
Drop teaspoonfuls of the mixture, well spaced, on to the prepared baking sheets. Sprinkle equal amounts of the caraway seeds over each biscuit .
Place the baking sheets in the centre of the oven and bake for 15 to 20 minutes or until the biscuits are cooked and golden brown on top.
Remove the baking sheets from the oven. Transfer the biscuits from the baking sheets to a wire rack to cool completely before serving.