Sultana Biscuits
Dear’ Aunt Daisy, Could you kindly give me a recipe for sultana biscuits to be eaten with butter? As I am not always able to be
in when your session is on the air, would you please answer this in The Listener"’?-"Tahora," (Taranaki). Il wonder whether you mean the biscuits called "betwixt and betweens"? They are very nice indeed. Cream together one level breakfastcup of sugar, and half a pound of butter and good beef dripping mixed. Add one beaten egg, and 2 tablespoons of sultanas, 2 heaped breakfastcups of flour sifted with 2 small teaspoons of cream of tartar, and one small teaspoon of baking soda, and a little salt. Add enough milk to make a stiff dough. You can use 2 teaspoons of baking powder instead of the cream of tartar and soda if you wish, but don’t forget the salt. Roll the mixure into a roly poly, and cut it into quarter-inch rounds with a sherp knife. This is a quicker way than rolling the doush out quarter of an inch ‘"ick, and cutting out rounds with a tin or cutter. Bake about 20 minutes in a_medium oven. (Regulo 4 or 350°). Prick ethe biscuits with a fork before putting them in the oven.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400705.2.66.2
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New Zealand Listener, Volume 3, Issue 54, 5 July 1940, Page 45
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209Sultana Biscuits New Zealand Listener, Volume 3, Issue 54, 5 July 1940, Page 45
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