BISCUITS OF VARIETY

Taranaki Central Press, Volume IV, Issue 306, 10 December 1936, Page 2

BISCUITS OF VARIETY

A MIXTURE FOR DIFFERENT KINDS OF BISCUITS.

Biscuits can be made in a great variety and are a dainty and attractive adjunct to afternoon tea or supper served to the unexpected guest, so long as a good hiding-place can be found, home-made biscuits will keep fresh for some time —if their tin is lined with greaseproof paper and has a tight-fitting lid. Biscuit-cutters in fancy shapes can be obained for a few pence and unusual shapes willj lend interest and variety to the teatable. Here is a biscuit mixture which can be varied with different flavourings and decorations to make several kinds of biscuits.

Spicy Biscuits. Melt 3oz of butter with 3oz of sugar and 2 tablespoons of golden sy'rap, and add the grated rind of half a lemon. Sift into a basin Bib of flour, i teaspoon each of ground ginger, mixed spice, cinnamon and bicarb, soda. Pour on this the first hot mixture. Knead this dough well and roll into small balls with wellfloured hands. Place on a ligl(tly--greased tin and stand aside for an hour, then bake in a hot oven for 10 minutes. • • • Lace Wafers. Cream 2 tablespoons butter and 1 cup sugar together, add 2 well-beaten eggs; mix well. Mix together 2B cups rolled oats, B teaspoon salt, a little nutmeg, and 21 teaspoons baking powder. Add to the creamed buttejr and mix thoroughly. Add B teaspoon almond flavouring or maple essence. Drop by teaspoonfuls 2 inches apart on a greased tin. Bake in a moderate oven 12 to 15 minutes. Nutty Cakes. : Cream together B cup butter and B cup sugar; add 1 well-beaten egg, 1 cup chopped dates, 2 cup nuts and IB cups of sifted flour; mix well together. Lastly, a!dd B teaspoon bicarb. soda dissolved in a little warm water. Mix well. Put in small spoonsfuls on a greased scone tray. Bake in a moderate oven until brown Corn Cakes. Beat the whites of 2 eggs to n stiff froth, add 1 cup sugar; continue berating, then add B cup chopped walnuts, 2 cup desiccated cocoanut and 2oz melted butter. Mix well together; add 4 cups cornflakes. Place in spoonfuls on greased scone tray. Bake in a slow oven until nicely. browned, about 20 to 30 minutes. •

Savory Biscuits. Sift Jib flour into a basin, rub 3oz butter into the flour with the fingertips; when well mixed add 2oz of dry, grated cheese; season well with salt, cayenne and white pepper. Add a littlef lemon juice, bind together with an egg-yolk mixed with a little gold water. Roll out thinly, cut into lung thin strips and bake in a moderate oven until they are dry and slightly browned. Beat the eggwhite to a stiff froth, add some grated cheese and spread on the cooked biscuits. Sprinkle with paprika and return to the oven until they are dry and slightly browned.

Lemon Viennese Biscuits, Cream 12oz butter, add 12oz sifted flour and cream together well. Beat 1 egg and soz castor sugar together, add to the creamed butter. Add the grated rind of B lemon and the juice of 1 lemon. Mix well, then put through a forcing pipe on a lightlygreased tin. Bake in a moderate oven 30 minutes. » • • Vanilla Drops. Sift 6oz flour and 2oz custjard powder together 3 times. Creaim 'together k 6oz butter and 2oz icing sugar until smooth and light; add the sifted flour. Roll 1 teaspoon of the mixture between the fingers to form a ball. Place on a lightlygreased tin and press flat. Decorate' with a fork. Bake in a hot oven until brown. • * * Foundation Biscuit Mixture. 'Sift into a basin Alb flour, 1 dessertspoon cornflour, rub in Jib butter with the fingertips; when well mixed add 2oz castor sugar and the yolks of 2 eggs beaten together. If it is not moist enough, add a very little milk. Lastly add a few drops of essence, vanilla or almond. Turn on .to a lightly floured board, knead well, then toll out to less than Jin in thickness. Cut into fancy shapes, place on a. lightly-greased tin and bake in a moderate oven.

Walnut Fingers. Cream together Jib butter and 2oz sugar. Add the yolk of 1 egg and 1 tablespoon flour mixed together. Sift in Jib flour and 1 teaspoon baking powder which have been stftcjd together. Turn on to a lightly-floured board and roll out very' thin. Cut into shapes required. Brush over with a mixture of egg-white and icing sugar stirred together, not beaten. Sprinkle the tops of biscuits generously with chopped walnuts. Bake in a moderate oven about 6 minutes.

Almond Crisps. Sift together Jib flour, pinch of salt, J teaspoon ground mace. Add 2oz castor sugar, rub in 2oz butter with the fingertips. Mix into the mixture 2oz ground almonds, 1 teaspoon finely-chopped candieid peel. Moisten with enough egg-yolk to make into a stiff paste. Turn on to a lightly-floured board. Roll out thinly, cut into fingers 4 inches long and 1 inch wide. Spread the top of fingers with a lightly-beaten eggwhite mixed with 2oz sugar and 2 tablespoons of blanched and very finely-chopped almonds. Bake in a. moderate oven for 15 minutes.