German Biscuits.

Radio Record, Volume I, Issue 24, 30 December 1927, Page 6

German Biscuits.

ii. Hour, 7 teaspoon Dakibg powde}’r, tb. sugar, $lb. butter, 2 eggs, 1 tablespoon jam, Primrose icing, 80z. sifted icing sugar, 2 tablespoons lemon juice, littte liquid saffron, little water if necessary. Method; Put flonr and sugar into a bowl, rub in the butter, add baking powder, and ‘mix to a stiff paste with the eggs. Roll out and cut into rounds with a plain cutter. Bake in a slow oven, and when cooked spread one with jam and place another on the top. Mix the icing sugar with the lemon and water, and, if liked, add a little liquid saffron. Spread over the biscuits and allow to set before serving. 7: