Elegant English biscuits that can be served with afternoon tea, or to accompany desserts.



Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Sift together the flour and salt into a large bowl. Cream in the butter until mixture resembles fine breadcrumbs. Mix in the sugar and Madeira, until mixture becomes stiff. Wrap dough in foil or plastic, and refrigerate for 30 minutes.

  • Preheat oven to 325 degrees F (165 degrees C).

  • On a lightly floured surface, knead dough lightly until smooth. Roll out to approximately 1/8" and prick all over with a fork. Cut dough into 36 fingers measuring 1 x 2 1/2 inches. Place on cookie sheets. In a small bowl, lightly beat the egg. Brush cookie fingers with the egg and sprinkle each with sugar.

  • Bake for about 15 minutes or until light golden in color. Let cool on wire racks. Store in an airtight container.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

60.7 calories; 0.7 g protein; 8.1 g carbohydrates; 11.9 mg cholesterol; 20.3 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
they were delicous! Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
they were delicous! Read More
Rating: 4 stars
Since our very favorite vacation was to the Island of Madeira I absolutely had to try these even though the recipe was something I was not use to. The recipe was clear as written and I had no problem. The dough was so easy to work with and I could keep working it so I was able to use it all. Made some like fingers and some round with a cookie cutter. The only thing I would do different next time is use just the egg whites for the tops. (But I really should have known that ??) These were delicious and nice and light and crunchie. A perfect cookie for afternoon tea or at night with a glass of wine. Thank you Dan for a great recipe. Read More