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New Zealand Listener, Volume 19, Issue 482, 17 September 1948, Page 22

How to make biscuit paste BY MR: S. GALLOWAY OF THE BETTER Baking BU REAU Mr. S Galloway, leading Hotel Chet baker and pastrycook offers you this practical recipe and method for use with Phosphate Baking Powder. BiscuIT PASTE REMARKS Vzlb. flour or Toz . flour and 0z The paste will give better results if cornflour rolled in grease proof paper or semi 1a teaspoon Phosphate Baking Powder. damp cloth and kept in cool place for Soz. shortening- half an hour or longer: The paste will 2oz . sugar (Castor or icing is best). keep for a day or two if kept in a cool Vz or whole egg. place or in the flour. Will keep fresh Pinch salt for quite while if kept in frigidaire. Sift flour and Phosphate Baking Powder Spices, etc , may be added dry, but Rub in V/4 of the shortening. Cream cocoa should be moistened with hot balance of shortening, salt and sugar water This paste may be used for many Add egg. Drop in mixture_ Mix all varieties of biscuits, fingers, tarts and rather lightly. for fruit pies etc 7 Sift flour and Phosphate Baking 2. Rub in shortening leave left- Powder. Add about 1 of the short- hand on table. Rub right-hand ening: lightly across fingers. 3 Place balance of shortening in basin. Add sugar and salt- cream with wooden spoon or hand. Beat Add prepared flour to creamed in egg: mixture and mix whole rather lightly. 5. Turn mixture out on to floured board and roll to about 4" thickness 6 Cut shapes with biscuit cutters or less. or knife and bake in moderate oven: Published In the interests 'of Berter Baking by Imperial Chenuical Industries (N Z.) Ltd LSN To The BBITER: BAKNG Wellington and Auckland distributors of BUREAU PRoGrahE 38 SStatens A & W PURE FOOD 30240 1045 L {ad 054 {1bmsho PHOSPHATE RECIPES AND HIT used Hn all 'leading Baking Powders