Canadian Biscuits
Dear Aunt Daisy, Here is a good long-keeping biscuit recipe. I made some six weeks ago, just to test them, and find they are even better than when first made. The flavour can be varied to suit different tastes. Another good point is that they can be made any time when there is a moment or two to spare, and kept uncooked for as long as two days. I roll mine into rolls, like a rolling pin, and wrap 1p in greased paper tifl I have the oven on, then cut off thin slices and cook on Regulo 1, after the gas oven has been in use, or on stored heat in electric oven, They may be iced or joined together with filling, or made with half wholemeal. Very good for overseas parcels because of their keeping qualities. There are only three ingredients:-Cream ozs. butter, add 3ozs. icing sugar, work in 9ozs, flour. That's all!-Jessie from Karori.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19430827.2.38.3.1
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New Zealand Listener, Volume 9, Issue 218, 27 August 1943, Page 19
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159Canadian Biscuits New Zealand Listener, Volume 9, Issue 218, 27 August 1943, Page 19
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