OATEN BISCUITS.
A pleasing change from cereals and milk for breakfast is the nut-flavoured oat biscuit. It is also delicious served with the mid-morning cup of coffee. With a little practice one can turn out a dozen or two round biscuits, dclicately tinted brown, which will appeal to all the family and even take the place of honour among creamy and pink-iced afternoon tea dainties. The ingredients are simply oats, butter, and sugar. For one dozen biscuits cream four ounces of butter with two of fine sugar, and add sufficient oats to make a stiff paste. Spiinkle a little oats on the board, and with the back of a wooden spoon or a broad knife form round biscuits, fairly thin. Place on the | baking sheet on buttered paper and bake in a slow oven. The best results are obtained when the biscuits are put to bake in a slow-cooling kildien range. Do not lift the biscuits off tile paper until they are cold. Keep in an airtight tin or dish.
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Bibliographic details
Auckland Star, Volume LXV, Issue 240, 10 October 1934, Page 12
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170OATEN BISCUITS. Auckland Star, Volume LXV, Issue 240, 10 October 1934, Page 12
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