This recipe for apple biscuits is found in De Orange Confiturier: gebak-bereider en keukenmeester / Abrah Reynders. Amsterdam: published by the firm Wed. J. van Egmont in 1752. Pages 15-16.
The recipe looks fairly simple, but after combining the ingredients, they are supposed to be baked in half butter and half lard. Most people today will probably prefer to leave out the lard.