KEEP THEM IN TINS

New Zealand Listener, Volume 26, Issue 653, 11 January 1952, Page 16

KEEP THEM IN TINS

OOD home-made biscuits, and shortbread, are invaluable stand-bys in every home, especially in holiday periods. They must be kept in:tins with well-fitting lids. Remind the family to be sure to put the lid on tightly again after helping themselves to a biscuit. If you are going away camping, take the tins with you-no trouble at all, Shortbread\ is especially useful, because it is substantial and satisfying and a tin full lasts longer than one of biscuits. Aotea Shortbread Large quantity: 24% Ib. brown sugar, 3% |b, flour, 5% Ib. butter, 12 cups flakes, 1144 lb. cornflour, Cream butter and sugar, add flour and cornflour, lastly crushed flakes. Makes a soft mixture. Form into small balls, place well apart on cold buttered trays, press with back of floured fork. When cooked they are in squares. Bake till nicely coloured, Regulo 3 (approximately). Smaller quantity: 7 oz. butter, 5 oz. flour, 2 heaped tablespoons cornflour, 3 oz. brown sugar, 1 cup wheat flakes. Almond Shortbread Ten ounces butter, 1 oz, cornflour, % lb. icing sugar, 1 oz. ground almonds, 12 oz. flour, salt. Cream together the butter and sugar, gradually adding dry ingredients, work into firm, smooth paste. Roll out evenly on baking sheet, or cut into shapes as required. New Brighton Shortbread Two large cups flour, % cup best cornflour, % teaspoon salt, 4% Ib. icing sugar, % lb. butter. Heat flour and cornflour in oven until warmed right through. Cream icing sugar and butter well together, then add dry ingredients sifted twice with 1% teaspoon salt, and knead for at least 5 minutes. Press out fairly thickly and cut into shapes. Crimp edges with finger and mark with fork. Place carefully on cold greased tray with oven temperature approximately 350 degrees, not lower. Both elements off. Time 45 minutes approximately. Aces These look pretty for a bridge or canasta tea party. Four ounces butter, 4 oz. sugar, 1 egg, 8 oz. flour, 1 teaspoon baking powder. Cream butter and sugar, add beaten egg, then flour and baking powder. Add a little essence. Beat well, roll out thinly, And cut in oblongs a little smaller than playing card. Bake on greased tray, moderate oven 10-15 min~utes. When cold, cover with soft white icing. Place diamonds, hearts, etc., of angelica, cherries, etc., in middle. Novelty Biscuits ‘ Place in a bowl 2 cups coconut, 1 cup chopped raisins and sultanas mixed, 1 cup chopped dates, 1 cup chopped walnuts, 1 tin sweetened condensed milk (use breakfast cups for all measures). Mix all and make smai. balls about size of a walnut and bake on a greased tray very slowly for 15 minutes. Cheese Biscuits Six ounces flour, % small teaspoon baking powder, 4 oz. butter, salt and pepper, 2 oz. grated cheese, little milk to mix. Rub butter into flour, add finely grated cheese, baking powder and pepper and salt. Mix to stiff paste with cold

milk and roll to ¥ inch thick. Cut into shapes. Bake in hot oven 7-10 minutes till golden brown. Peanut Biscuits Nine. ounces flour, 1 teaspoon baking powder, 1 teaspoon golden syrup, 4% teaspoon vanilla, 1 dessertspoon cocoa, 6_ oz. light. -brown--sugar, 2 egg. yolks, 1 tablespoon: milk, 6 oz. butter, 1 cupminced ‘peanuts, Cream butter and sugar. Mix. as usual. Put spoonfuls on cold greased tray. Takes 15 to 20 minutes in a hot oven. Hokey Pokey Biscuits Quarter pound butter, 14-34 cup sugar, 1 large cup flour, 1 dessertspoon milk, 1 teaspoon baking soda, 1 dessertspoon golden syrup. Melt syrup and milk together and when nearly cool add soda, and beat till frothy, Cream butter and sugar, add frothy mixture, then flour. Roll in balls, press with a fork. Slow oven, about ¥% hour. Ginger Nuts ns a Two and a quarter pounds flour, 1 1 ib. light brown sugar, 1% Ib. butter, 1 oz. ground ginger, 2 lb. golden syrup. Rub dry ingredients together well, then mix with sufficient warmed syrup to make stiff dough. Roll pieces of the dough into long thin strips; chop bits off and roll each one into a little marble, Flatten slightly; 15 minutes or less, regulo 5. No rising. Brandy Snaps say One cup sugar, 1 cup treacle or golden syrup, 1 cup. butter or dripping. Melt all together, add 1 big tablespoon gin-. ger and % feaspoon soda. Mix enough flour to make fairly stiff. Allow 1 dessertspoonful of mixture to each snap. Bake till they nearly finish bubbling, 5 to 7 minutes. Remove carefully from shelf, and roll round a peg.