RECIPES FOR BISCUITS

Wairarapa Times-Age, 3 April 1939, Page 8

RECIPES FOR BISCUITS

Shortbread Biscuits.

Take Jib flour, 3oz castor sugar, pinch of salt, jib butter, 1 egg-yolk, 1 tablespoonful cream or milk. Sift the flour and salt into a basin, add the castor sugar, rub in the butter; mix this with the egg-yolk and cream, then turn the mixture on to a pastryboard and work it with the hand until it is quite smooth. It may be necessary to add a little more cream or milk. Roll out' a quarter of an inch thick, and cut into fancy shapes, put them on a greased baking-sheet, and bake in a moderate oven from fifteen to twenty minutes. These biscuits may be decorated with almonds, cherries, angelica, or violets before they are baked, if liked.

Digestive Biscuits. Take 3oz flour, 3oz fine oatmeal, 4 teaspoonful salt, 2oz lard, 2oz sugar, ■ teaspoonful baking powder, milk to mix.

Put the flour into a basin and add the salt. Rub in the lard till fine like crumbs. Mix all the dry ingredients. Mix with milk to a very stiff dough; Turn on to a floured board and roll out thinly. Cut with a biscuit cutter. Place on a greased tin and prick with a fork. Bake in a moderate oven for fifteen minutes. Cool 6n a tray.