FILL UP THE BISCUIT TIN

New Zealand Listener, Volume 2, Issue 30, 19 January 1940, Page 44

FILL UP THE BISCUIT TIN

ERY useful indeed are a batch or two of biscuits, They are easily mixed up, and do not take very long to bake, so that not much fuel is used. Try these: Almond Horseshoes Half a pound of flour, and one small teaspoon of baking powder; quarter of a pound each of butter, ground rice, castor sugar, and ground almonds; two egg yolks, and two dozen almonds, Cream the butter and sugar, and mix in thoroughly the dry ingredients. Bind with egg yolks. Roll out thinly, and cut into narrow strips about four inches long and one inch wide. Shape into horseshoes, and stud with nuts. Place on greaseproof paper on a buttered tin, Bake about twenty minutes in a moderate oven. This makes about forty delicious and unusual biscuits. Iced Currant Fingers Sift eigltt ounces of flour, half a teaspoon of baking powder and a pinch of salt; rub in four ounces of butter; add two ounces of castor sugar, and two to four ounces of currants. Mix in the yolk of one egg and a tablespoon of milk, previously beaten together. Roll out thinly. For the icing beat well the white of one egg, and stir in gradually four ounces of sifted icing sugar. Spread thinly on the surface of the rolled out mixture, cut into fingers, and bake in a moderate oven for twenty minutes.

Aces These are very nice for a bridge evening. Cream together four ounces each of butter and castor sugar; add one egg and a little essence, and beat well. Add eight ounces of flour and a teaspoon of baking powder, and mix to a stiff dough. Turn on to a floured board, roll out thinly and cut into oblongs a little smaller than a playing card. Put on to a greased tray and bake in a moderate oven until a pale biscuit colour-ten to fifteen minutes. When cold, cover with a white, soft icing, and place diamonds, hearts, etc., of angelica cherries, and suitable crystallised fruits, in the centre, as in the aces of a pack of cards, If desired, a small "A" may be piped in opposite corners. Almond Fingers Blanch and chop three-quarters of an ounce of almonds. Sift into a bowl four ounces of flour and quarter of a teaspoon of baking powder; rub in two ounces of butter, and add four ounces of castor sugar and one and onequarter of an ounce of ground almonds, Beat up an egg, keeping out a little of the white, and add it to the mixture. Roll out into an oblong shape, on a floured board. Beat the white of egg and add two ounces of icing sugar. Spread over the paste, and sprinkle on the chopped almonds. Cut into fingers and place on a greased tray, Bake in a moderate oven for ten to fifteen minutes,