TO-DAY’S RECIPES

Sun (Auckland), Volume III, Issue 815, 8 November 1929, Page 4

TO-DAY’S RECIPES

pj t n? I DELICIOUS BISCUITS | | GINGER BISCUITS | b] Ingredients: ±lb of flour, 4 oz of b] Jn J)utter, 4.0 zof caster sugar, ios of bj In ground ginger, one egg, salt. P Cn Method: Sieve the flour, a pinsh P [q of salt, and the ginger into a basin. P P Pub in the butter, add the sugar, [r (“ make a hole in the centre and put p [jj in the beaten egg. Work in the [u p flour from the sides, adding a little fu pj milk if the mixture be too dry. pj p] Poll out thinly on a floured board, p) p] cut into rounds, place these on a jQ iQ greased baking tin and bake in |Q Sa cool oven 10 to 15 minutes or b] until nicely browned. C] | 3 CHOCOLATE BISCUITS (c [Dissolve two squares of choco- j; late with one tumble spoonful of p water and a teaspoonful of vanilla p essence over the fire. Beat two q| heaping tablespoonfuls of butter p and two tablespoonfuls of sugar pj to a cream, add the yolk of one pi egg, then the chocolate, sift in two p] heaping tablespoonfuls of flour, !(j beat well and add two more heap- “j jQ ing tablespoonfvis of flour and bj JQ mix gently. Poll out lightly , cut C] in small rounds and bake en a P jj] butter tin for a few minutes in a P Ci moderate oven. P g AFTERNOON BISCUITS | P These biscuits are crisp, cconomi- ru P cal and delicious. Required: Three [3 ru ounces of butter, three ounces of p] ru caster sugar , one egg, three ounces pj jQ each of plain flour and self-raising “] p] flour, walnuts. Cream butter and p] sugar together, drop in yolk of b] [£] egg and beat well. Sift in the K Jq mixed flours till a soft paste is Cj Lg formed. Poll out to a quarter of P Ln an inch thickness. Stamp out into K P circles, squares, oblongs (small). K P Paint with beaten white of egg P and sift on caster sugar. Decorate p P with chopped walnuts . Place on KJ P well-greased tins (allowing space 3 p for spreading) and bake 10 }3 p minutes in moderate oven till pale pi nJ brown. Cool on wire tray. rQ