COOK with Elizabeth

Press, Volume XCV, Issue 28261, 26 April 1957, Page 2

COOK with Elizabeth

Cherry Nut Shortcake Slightly caramel flavoured shortcake is topped with a brown sugar meringue topping filled with chopped nuts and cherries to make the nicest afternoon tea bar of the week. There are quite a number of these types of bars; this one deserves a high place on the list. Cherry Nut Shortcake: 4oz butter, J cup brown sugar, yolk of I egg. 11 cups flour, 1 large teaspoon baking powder, a little milk, { teaspoon salt; 1 egg white, i cup brown sugar, 1 cup mixed chopped nuts and cherries, i teaspoon almond essence. Cream 4oz butter, add J cup brown sugar and beat together. Beat in 1 egg yolk, then sift in II cups flour, 1 heaped teaspoon baking powder and i teaspoon of salt. Mix with a few drops of milk to a stiff paste. Press the shortcake out into a buttered sponge roll tin. Whisk 1 egg white with a pinch of salt until very stiff, then whisk in £ cup of brown sugar. Add £ teaspoon almond essence and a cup of chopped cherries and walnuts (or 1 cup of either cherries or walnuts) and spread out over the shortcake. Bake in a moderate oven—regulo 4 or 350 degrees, until palely golden, 30-40 minutes. Before the cake is quite cold, cut into narrow fingers.