FOUNDATION BISCUITS
GOOD STANDARD RECIPE. Cream I cup butter well, then gradually add 1 cup castor sugar and beat until light and creamy. Gradually add 2 egg-yolks and about 2 small tablespoonfiils milk. Sift in l.j level cups plain flour, J level teaspoon salt, 2 level teasjaoons baking powder, add to butter and egg mixture with a little vanilla. Place in ice chest to harden the butter, then roll out thinly. Cut into finger lengths or rounds, etc. The mixture may be rolled out very thinly, spread with dates, cook with a little lemon juice and sugar until very thick, and use when cold. Cover with another sheet of paste and roll pin lightly over. Sprinkle with castoi sugar and cut into fingers. Bake in a moderate oven for about 10 If a drop mixture is wanted, omit cup flour and drop on to a buttered tin a little apart, as they spread.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19410708.2.4.4
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Wairarapa Times-Age, 8 July 1941, Page 2
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153FOUNDATION BISCUITS Wairarapa Times-Age, 8 July 1941, Page 2
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