Angeliques

Radio Record, Volume VIII, Issue 27, 11 January 1935, Page 45

Angeliques

These are delicious, and novel to serve with cafe: noir after dinner. Ingredients: Flour,, #lb.; sugar: (soft), 5oz.; sugar (castor), dor. butter, 60z.; egg, I; vanilla, few drops; figs and dates, 6 of each; grated pineapple (fresh or canned), 2 tablespoons; a little port or sherry; small strip of angelica. Method: Have the ‘figs. and dates soaking in a little port wine or sherry. Take $lb.-flour, 3lb. butter and. 3o0z. soft ‘sugar. Rub the butter in as for shortbread, working whole into a dough. Press the dough on:to a floured paste board or marble slap, then" roll out thin. Cut this into squares (about 2in.). Take. the remaining flour, sugar and _ butter (rub in butter), and mix to: a stiff dough ‘with the yolk of egg. Roll out thin, cut into circles. with biscuit cutter or small, _tumbler. _ Beat white of egg to a stiff froth, add castor sugar and vanilla and beat again. Now you have everything for "building" the angeliques... Drain off ‘any remaining liquid from figs. and. dates. Mix well with — grated pineapple, and pile about | teaspoon of the ‘mixture in ‘the middle of each "square." Cover with a "circle," pinch down with finger and paste, white of egg mixture over. each’ little mound. Place a small’ strip’ of angélica ontop. Bake in a moderate oven

(| about 20 minutes

-Mrs.

Z.B.

B.

| -CAuckland).