Filling for Water Biscuits
Dear Aunt Daisy, After a party a lot of wafer biscuits were left over, so I joined them together with a butter icing and shortly afterwards the biscuits had lost their crispness and had gone soft. Can you please tell me what @ could do to keep them crisp? "R.A.R.," Blenheim. The Daisy Chain has supplied the answer. One says that if you mix your icing with a beaten egg, they stay crisp and lovely. From St. Kilda, Dunedin, comes this reply: Just cream thoroughly 141b. of vegetable fat, till all the lumps are melted. Grate it first to make it easy to cream. Then beat in Wlb, of icing sugar, adding flavouring to taste."
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19490121.2.54.3.4
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New Zealand Listener, Volume 20, Issue 500, 21 January 1949, Page 27
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118Filling for Water Biscuits New Zealand Listener, Volume 20, Issue 500, 21 January 1949, Page 27
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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