FANCY BISCUITS

Wairarapa Times-Age, 11 February 1941, Page 8

FANCY BISCUITS

SOMETHING FOR THE TEA i RAY. I — THERE'S TEMPTATION IN THESE, | « A tray of fancy biscuits gives the j most modest afternoon tea service a i festive air. especially when the biscuits are cut in different shapes and decorated colourfully. Tiny coloured candies will stick on biscuits brushed with egg-white before baking: so will coffee crystals, brown or coloured, chocolate decorettes. bits of crystallised cherry or ginger, and shaved nuts. A sprinkling of plain sugar gives a sparkle that looks like the kind mother used to bake. Serve the biscuits with hot or iced tea, chilled j fruit punch, hot chocolate on the chilly nights to come, iced cider; and always keep a supply in the family tin for sch o ol lunc li e o ns. Wine Biscuits. Sift 11b plain flour with \ level teaspoon baking powder; add Boz castor! sugar, then rub in lOoz butter. Form) into a dough with 1 beaten egg and > about 1 tablespoon milk and if liked a little flavouring. Place dough in a ! cool place for about 1 hour, then roll i out very thinly and cut into squares j or fingers. Bake in a moderate oven I until a pale straw colour; remove! from oven and sprinkle with castor! sugar. y Note: Too much rolling spoils this paste, that is why I suggest! squares and fingers instead of other ! fancy shapes. After this dough is re-! rolled a few times, it becomes tough ] and shrinks. j Butter Scrolls. Cream 6oz butter until soft: add 2oz ’ castor sugar, and beat, until creamy; add 7oz plain flour previously baked I in oven until a fawn colour and allow-1 ed to cool. Mix well, adding a little vanilla. Place in a forcing bag made’ front greaseproof paper or a biscuit! forcer with a rose tube attached, and, force out on a greased baking tray j in the shape of an S. Bake in a mod- • crate oven until a pale fawn colour.* Allow to cool, then join together with j water icing or jam. Honey Nuts. Measure 1 level cup butter and melt! it. Add 1 cup honey. 1 level cup cas-i tor sugar, and 1 well-beaten egg. Beatj all together, then add 1 cup chopped! nuts. Sift 1.! cups flour with 2 level! teaspoons baking powder. 1 level table-1 spoon ground ginger. Mix well to-! gethcr and form into a batter that will! drop from a spoon on to a wellgreased baking tray. If batter is not j quite stiff enough, add a little morel flour. Bake in a moderate oven for | about 20 minutes. Fudge Squares. ( Melt 2oz chocolate and add ,} cup j melted butter. Mix well together, then I add 1 level cup castor sugar. 1 well- i beaten egg, I level cup flour. -1 cup; chopped walnuts, 1 tablespoon chopped i peanuts, a good pinch salt. When I well mixed, pour into a well-greased ; and floured shallow tin and bake in | a moderate oven for about 20 minutes, ! Remove from oven and mark into | fingers or squares with a knife. Allow | to cool on tray, then break where j marked. Caramel Squares. Cream J level cup butter until light, then gradually add 1 cup sugar and I continue to boat until quite light. Beat ! 2 eggs well, add them to butter, etc. | Sift H level cups plain flour, a good | pinch salt, and 1 level teaspoon bak-1 ing powder: fold into butter mixture! and add a little vanilla essence. Mix! well together. Spread mixture into j a well-greased and floured tin rather i thinly or on a well-greased baking j tray. Now make a meringue as fol- . lows: Beal the white of 1 egg and' gradually add 1 cup sifted brown i sugar. Spread over batter. then sprinkle top with about 1 cup chopped walnuts. Bake in a moderate oven for about t hour and cut into squares whilst hot. Marshmallow Tarts. Cream A level cup butler, gradually add 1 cup sugar and beat well. Now add I unbeaten egg and again beat well Sift lj' .level cups flour with 2 level teaspoons baking powder and j level teaspoon ground cinnamon. Form into a dough, adding a little more. flour if necessary to make the dough I still Roll out very thin and cut into! rounds. Stamp the centres out of half' the rounds. Mix 1 tablespoon castor> sugat with { level teaspoon cinnamon ■ . anti sprinkle <>ver top of circles. Bake j m a moderate oven for about ID minute;:. Join together with a little melt- ’ cd marshmallow or icing and place a j marshmallow in the c< nt re < f each and; place back in oven for a few minute |