PYRAMIDS
FLAVOURED WITH SHERRY. Sift 4oz. plain flour with I level teaspoon baking powder and a pinch salt. Add 2oz. castor sugar and rub in 2oz. butter. Form into a dough with a yolk of an egg. Roll out thinly and cut into rounds. Bake in a moderate oven until a fawn colour and crisp. Add some stale cake to sherry to make a stiff paste, add a few chopped walnuts. Spread a thin layer of raspberry jam on each biscuit, then form a pyramid of paste on top of jam. Place all the prepared pyramids on a wire cake-cooler, pour over warm chocolate icing, and allow to stand until icing is set.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19410822.2.4.4
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Wairarapa Times-Age, 22 August 1941, Page 2
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113PYRAMIDS Wairarapa Times-Age, 22 August 1941, Page 2
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