Peanut Sugar Crisps

Press, Volume XCVII, Issue 28542, 22 March 1958, Page 2

Peanut Sugar Crisps

Only 2oz butter and one egg are used in making a large tin of the thinnest crispest biscuits of the year in this recipe for Peanut Sugar Crisps. The mixture is pressed out 'with floury hands just as thinly as possible. They will cover the bottom of your largest meat dish, plus one sponge roll tray. They have a milk and sugar topping which gives them’ a crackled brittle look 'which is most attractive.

Peanut Sugar, Crisps: 2oz butter, 1 breakfast cup sugar, 1 breakfast cup minced peanuts, 1 breakfast cup flour. 2 tablespoons cornflour, 1 teaspoon baking powder, I teaspoon salt, 1 egg, one or two tablespoons of milk, sugar.

Put 1 breakfast cup each of sugar, flour and peanuts into a bowl and add 2 tablespoons cornflour, 1 teaspoon baking powder and 1 teaspoon salt. Mix together and rub in 2oz butter. Break in one egg and mix through, pressing into a paste. Turn out oo to trays, pressing out with floury hands to- as thin a coverage as possible. Smooth the top with a knife.

Pour a little milk on top and turn the tray in all directions for the milk to cover the top, pouring off any excess milk. Sprinkle liberally with sugar. Bake at regulo 4 or 350 degrees until golden to the centre. Lift from the oven and, with a knife, mark deeply into bars. Do not drag the knife through, .but cut down with the point in little sha-p jabs. Leave in the tin until warm, then lift out and separate carefully into bars. Leave on a wire rack until cold and crisp, then store.