Interpreting a recipe from Mrs Beeton: "rather a brisk oven"
To give oven temperatures in degrees is a fairly modern invention:

In our (great...) grandmothers' time, ovens didn't have thermostats and dials, but were heated with wood or other fuel and adjusting the temperature depended on the skill of the cook (more or less wood, more or less air..) and hence recipes gave "classes" of temperature, e.g. high heat or low heat. I even have a German cookbook from the 1930 that still gives verbal descriptions ("bake at moderate heat") instead of temperatures.

Another verbal scale used "speed terms", refering to how fast the food cooked. A fast oven for bread, a brisk oven for cookies, a slow oven for delicate confectionary or long braising and so on. 

There are many conversion tables for the cool-to-hot phrases, but I couldn't find one explicitly including "brisk".

But if you note that brisk is slower/cooler than fast and fast = hot, this places brisk in the moderately hot category, or, plainly put, around 200C. A few degrees more or less will be your choice and depend on your preference for lighter or darker biscuits and also a bit on your oven. Look for visual clues like browning or rising.

This fits modern recipes, that suggest a similar range for cookies. So I suggest you give it a try and adjust according to your preference and test batch.