Joining Water Biscuits
Dear Aunt Daisy, ' Can you give me some adyice? I gave the children a party the other day and they had some ice cream and wafer biscuits. A lot of wafer biscuits were left over, so I joined them together with a butter icing and shortly afterwards the | biscuits had lest their crispness and had | gone soft. Can you please tell me what | I could do to keep them crisp? As | Christmas is coming on I thought a tin | of them would be very nice to have on) hand. I do hope that you can suggest something, "R.A.R.," Blenheim. The indefatigable Daisy Chain has supplied the answer, which is "Use vege- | table fat" From St. Kilda, Dunedin, comes this reply: "Here is a filling for water biscuits which I have made for | years and the biscuits never go soft. t; do a large tinful at a time-a whole pound of wafers! Just cream thoroughly \4 Ib. of vegetable fat, till all the lumps are melted. I always grate it first, which makes it easy to cream. Then beat in 1% Ib. of icing sugar, add flavouring to taste."’-"Constant Listener," St. Kilda. Vegétable fats are widely used in America, and in New Zealand sometimes in uncooked biscuits, and always in the icing for iced wafers, because it does not cause them to go soft as butter icing does. If you are using vegetable fat for pastry, or cakes, grate it first on a very fine grater, to make it soft and flufty. Use the same amount of the fat as you would of butter.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19541126.2.66.2.1
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New Zealand Listener, Volume 31, Issue 801, 26 November 1954, Page 33
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266Joining Water Biscuits New Zealand Listener, Volume 31, Issue 801, 26 November 1954, Page 33
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