RECIPES FOR BISCUITS

Wairarapa Times-Age, 1 April 1939, Page 10

RECIPES FOR BISCUITS

CRISP AND DELICIOUS.

FILL UP YOUR TIN.

No housewife ever has enough recipes for biscuits, for there are so many occasions when biscuits are needed —for the children’s lunch, for afternoon tea or supper —or to satisfy the after-school pangs of hunger of the boys and girls of the family. So stock up your tins with some of the recipes given here. You will find them all popular additions to your usual supply. Biscuit Baking.

After placing the biscuits on a greased tin it is best to leave them for twenty minutes before baking, as they will then keep a better shape and look more professional. Biscuits should be baked in a moderate oven and not allowed to get brown, only lightly coloured. They are cooked when the underside is a pale golden colour.

Almond Fingers. Take 3 eggs, 4oz flour, 4oz castor sugar. 2oz butter. For the almond mixture: Take Jib cooking almonds, blanched, 3oz castor sugar, the white of one of the eggs. Separate the white of the eggs from the yolks and put aside one of the whites.

To make the cake mixture: Line a small Swiss roll tin neatly with greased paper, letting the paper come an inch above the sides of the tin. Cream together the egg-yolks and the sugar and stir in the butter, which should be melted, but not hot. Beat them well for fifteen minutes. Whisk two eggwhites to a stiff froth and stir them in alternately with the flour. Pour the mixture into the lined tin and bake in a moderately hot oven for about fifteen minutes. When it has baked for about ten minutes beat the one egg-white to a stiff froth and stir in the almonds and sugar. Spread this almond mixture quickly over the cake. Let it bake till the almonds are slightly brown. When cold cut the cake into fingers. Almond Biscuits. Take loz almonds, legg, 2oz margarine. 2Joz castor sugar, 4oz flour, almond essence, a little egg-yolk and milk for glaze. Beat the sugar and margarine to a cream, add the egg, stir in quickly, and beat well. Mix in the. flour and a drop or two of almond essence and mix to a soft paste. If the mixture is.too soft to roll, put it aside for a time, when it will harden slightly. Roll it out and stamp it into rounds, place them on a lightly-buttered baking-sheet, brush the tops with beaten egg-yolk mixed with a little milk, and place half a blanched almond on each. Bake the biscuits for about ten minutes in a moderate oven.

Ginaer Biscuits. Take Goz flour, ?, flat teaspoonful bicarbonate of soda, 1J flat teaspoonfuls ground ginger, loz brown sugar, ljoz margarine, 2 dessertspoonfuls golden syrup, 1 teaspoonful treacle, a few almonds. Sift the flour into a basin with the bicarbonate of soda and ground ginger. Put the margarine in a saucepan with the treacle, golden syrup, and sugar, dissolve them slowly, but do not boil. Take the saucepan off the gas and cool the syrup before adding it to the flour. Mix it to a stiff paste, adding a little dough if required; then work it into a smooth dough and roll it out. Stamp it into rounds and place them on a, baking-sheet. Press half a blanched almond in the centre of each biscuit and bake in a very moderate oven for from ten to twelve minutes.

Marshmallow Biscuits. Take 8 marshmallows, Jib flour, 2oz brown sugar, 4oz margarine, pinch bicarbonate of soda, about 1 tablespoonful milk. Sift the flour with the soda. Put the sugar and margarine into a saucepan to melt. Let them cool, then add them to the flour and mix to a dough, adding some milk if required. Form the dough into a smooth lump and roll it out. Cut it into rounds, place them on a lightlybuttered baking-sheet, and bake in a moderate oven for about fifteen minutes. Then put half a marsh-mallow on top of each and return to the oven to melt and brown a little. Sprinkle the biscuits with ground cinnamon if liked.