HOME-MADE BISCUITS

New Zealand Listener, Volume 9, Issue 221, 17 September 1943, Page 19

HOME-MADE BISCUITS

sought after, for they are easy on both eggs and fuel, while still providing the little touch of sweetness and finish to afternoon tea or supper — or the packed lunch upon which thousands of workers, as well as school children, now have to depend. recipes are being eagerly Peanutties F This recipe comes from "Wee Wyn," of Auckland, who said she roasted the peanuts while the oven was heating up for a cake. She used %4lb. butter, threequarters cup brown sugar, 1 cup wholemeal, % teaspoon salt, 1 teaspoon baking powder, three-quarters pound of peanuts, 1 teaspoon golden syrup, vanilla flavouring, and a little milk to mix. Cream butter and sugar well, and add the other ingredients. Bake in teaspoon lots on cold oven tray. Remove from tray after they have been cooled a little. If quite cold, they will break up. Chocolate Crackles. These need no cooking, so are especially useful. Mix together in a bowl 3 tablespoons of cocoa, one cup of coconut and 8oz. icing sugar. (If unobtainable, just roll ordinary sugar fine). Melt 8o0z. butter and add to the mixture, also a little essence of lemon (or real lemon juice) Finally mix in 4 cups of puffed wheat, or puffed rice or wheat flakes. Put little quantities into paper cases to set. Should make at least four dozen. Coconut Buttons (Or Crispettes) These are very popular for overseas parcels. Put into a bowl ‘lb. butter, a small cup of sugar and 3 tablespoons of boiling water. Cream very well; the boiling water helps greatly. Then add 2 level cups flour sifted with one teaspoon baking powder and one tablespoon of cocoa, add finally one cup of coconut. The mixture should be fairly stiff. The cocoa may sometimes be left out, to make a change. Roll into small balls, flatten a little, and dip top side into sugar. Place on cold ‘tray, and bake in fairly hot oven for about 10 minutes. Milk Biscuits (Plain and Nice) Into 2 cups of flour sifted with about half a teaspoon salt, rub 3 level tablespoons of butter and mix with milk. Roll out very thin indeed, cut into squares, prick well all over, and bake in hot oven on greased shelf. Jelly Crystal Biscuits Beat well together %4lb butter, 3o0z. sugar and a packet of jelly crystals. Add 80z. of fine wholemeal sifted with a bare teaspoon of baking powder. Mix with milk, fairly dry. Put teaspoonfuls on a cold, greased tray, flatten with fork, and cook in a moderate oven about 15 minutes. Aunty’s Wholemeal Eggless Biscuits This recipe comes from Ruth at Wanganui. Two cups of white flour and 2 small cups of wholemeal, 1 cup of

butter, 2 level teaspoons of baking powder, 142 cups sugar, and three-quarters cup of water. Boil water and sugar for ¥% hour. Put aside to cool until just warm. If left too long it will get sticky. Rub butter into the flour and baking powder. Then add the sugar mixture. Roll out and cut into shapes. Any flavouring essence may be added — you can get carraway and ginger, beside the usual vanilla, lemon and pineapple. Raisin Nut Bars One egg, 44 cup butter, 14 cup sugar, ¥2 cup golden syrup, 1 cup chopped nuts, 1 cup raisins (or sultanas or currants), 2 cups flour, 4% teaspoon baking soda, 142 teaspoons baking powder, 14 cup milk, pinch of salt. Cream butter and sugar, add beaten egg, syrup and milk warmed, then all dry ingredients, lastly nuts and raisins. Grease meat dish, spread mixture in it thinly, and bake about a quarter of an hour in a fairly quick oven. When cold, cut into bars 3 inches long and 114 inches wide, making about four dozen bars.