Be Ready For Holiday Raids On Biscuit Tins

Press, Volume XCVI, Issue 28368, 29 August 1957, Page 2

Be Ready For Holiday Raids On Biscuit Tins

School holidays bring regular raids on the pantry' when children come in hungry from play and quite unable to wait'for the next meal. If your biscuit tins have that empty-sounding rattle, try some of these recipes Secondary school daughters, learning cooking, will probably be delighted to help. Calypso Bars Calypso bars are just the ideal bake for the beginning of any week for they are at home on the tea tray at any time of the day and are ideal for cut lunches because they pack well. They are a little soft, a little chewy and have a wonderful nutty flavour. Quantities given here make one sponge roll tin and one seven inch square so it makes a large batch of fingers which come finished from the oven with no icing required. Calypso Bars.— 4oz butter, 11 cups brown sugar, 2 eggs, $ cup coconut, i cup chopped walnuts, li cups flour, 2 teaspoons baking powder, J teaspoon salt, J teaspoon vanilla essence. Cream 4oz butter and beat m U cups brown sugar. Add two eggs and beat in well. Add half a cup of coconut and half a cup of chopped walnuts, then sift in 1$ breakfast cups of flour, 2 teaspoons baking powder and half a teaspoon of salt. Scatter over half a teaspoon of vanilla essence and mix all together thoroughly. Lightly grease one sponge roll tin and one seveninch square tin and divide the mixture out between them, spreading to make about half an inch coverage. Bake at regulo 4 or 350 degrees about three-quarters of an hour. Lilt from the oven and cut at once into neat narrow bars Allow to cool in the tin before lifting out. Moyra’s Peanut Whirligigs

This delightful recipe sent m to us has a filling of date and orange and peanut butter, rolled in a shortcake biscuit and cut in pinwheels. It is unusual tn flavour, delightful to look at; something really new and unusual.

Moyra’s Peanut Whirligigs.— 4oz plain flour, 4oz self-raising flour, pinch salt, 4oz butter, 3oz brown sugar, 1 egg, 2 tablespoons milk 4 oz dates, 1 tablespoon peanut butter, .j teaspoon grated orange rind, 2 tablespons orange juice. Chop up 4oz dates and place them in a saucepan with 2 tablespoons of orange juice and teaspoon of grated rind Stir over gentle heat until the dates are soft, then beat in 1 tablespoon of peanut butter. Allow to cool. Beat 4oz butter and 3oz brown sugar together. Add 1 beaten dgg and 2 tablespoons of milk. Sift tn 4oz plain flour, 4oz self-raising flour (or Boz plain flour and a teaspoon baking powder) and a pinch of salt. Cut in together to form a dry paste. Turn out on to a floured board and roll out to make an oblong strip about a third of an inch thick. Spread to within half an inch of the edge with the cooled date mixture. and roll in from the sides into a long roll. Chill. When cold and firm, cut into slices 4 inch thick and bake in a moderate oven for 12 minutes. Peccadilloes

Nicest biscuit for a very long time is one of the quickest and most easily made, too. Peccadilloes are crispy and crunchy and have a rich dark chocolate flavour and a flecking of cornflakes and bits of dark chocolate. Quite

definitely a thought for brighten ing up the tea table this week.

Peccadilloes: 7oz butter, 4oz icing sugar, 4oz flour, 2oz cornflour, i teaspoon salt, 4 teaspoon vanilla essence, 1 teaspoon cocoa, IJoz chipped chocolate, 2oz cornflakes.

Cream 7oz butter and beat into it 4oz icing sugar. When soft and creamy, add 4oz flour, 2oz cornflour and 4 teaspoon of salt, and work together. Sprinkle over a -teaspoon vanilla essence, and 1 teaspoon of cocoa and beat m. Roughly chip up lsoz plain chocolate and add. together with 2oz cornflakes. Stir through until well mixed, then put out in teaspoon lots on to a cold oven tray. Bake in a moderate oven—regulo 4 or 350 degrees about 10 minutes. Do not let get too brown, or it will spoil the flavour. Leave a minute or two on the tray to set a little, then lift off carefully on to a wire rack, where they will rapidly become crisp.

Oat Ginger Crisps Most popular item on the biscuit menu last week were these rolled oat ginger crisps with their little chunky pieces of lemon peel to give them flavour. They are crisp and crunchy and golden, and everything you want a biscuit to be. They are very quick and easy to make, too. It’s tinfilling without any trouble with Oat Ginger Crisps. Oat Ginger Crisps:, 4oz butter. J cup white sugar, J cup brown sugar, 1 egg, 1 tablespoon golden syrup, 2 tablespoons finely chopped mixed peel. 1J teaspoons ground ginger. 2 cups rolled oats, J cup flour, 1 teaspoon baking powder. 1 teaspoon salt. Soften 4oz butter and beat in half a cup each of white and brown sugar. Beat in one tablespoon golden syrup, then add one egg. Sift in | cup flour with 1 teaspoon baking powder. J teaspoon salt, and 1J teaspoons ground ginger. Add 2 cups of rolled oats and 2 tablespoons of chopped mixed peel, and mix all together thoroughly. Place out in small balls, fairly well apart, on a greased baking trav. Press down slightly and bake in a moderate oven, regulo 4 or 350 degrees. until golden. Leave on the tray for a few seconds after removing from the oven, then lift off on to a wire tray to harden