SHREWSBURY BISCUITS
Take 6ozs. flour, 4ozs. each oi Dutter and sugar, an egg, and vanilla essence. Cream the butter and sugar, add the egg, and beat well; then add the essence. Roll out to an eighth of an inch in thickness, adding a very little flour, if too soft. Stamp out in rounds with a paste cutter dipped in flour. Put the biscuits on a baking sheet, and bake in a steady oven for about 25 minutes. When done, brush thinly with beaten white of egg and sprinkle with a little coarse sugar. Place in the oven with the door open for a minute or two.
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Bibliographic details
Rotorua Morning Post, Volume 1, Issue 128, 22 January 1932, Page 3
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106SHREWSBURY BISCUITS Rotorua Morning Post, Volume 1, Issue 128, 22 January 1932, Page 3
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