Cinnamon Nut Rolls

Press, Volume CI, Issue 29871, 11 July 1962, Page 3

Cinnamon Nut Rolls

Dainty little rolled biscuits are filled with whipped cream and walnuts before serving to make' this the most delectable thing on the tea table thia week. Yoa need a little time to make these because they spread, so to keep them a good shape only a few can be cooked at once.

Each lot takes about seven minutes and should come from the oven when only the outer rim is golden and the centre still white. Ingredients: 4oz butter 4oz castor sugar 4oz flour l-Bth teaspoon salt 1 teaspoon cinnamon 2 egg whites Filling: 1 pint cream 1 teaspoon sugar 1 tablespoon chopped walnuts

Method: Cream 4oz butter with 4oz castor sugar. Beat in two egg whites. Sift 4oz flour with J teaspoon cinnamon and 1-8 teaspoon salt and work into the butter mixture.

Drop by spoonfuls well apart on a lightly greased oven tray and bake at 350 degrees until flat and golden round the edges: about seven minutes. Take out and roll each one round a wooden spoon handle while still pliable, then cool and crisp on a wire rack. When required. whisk cream until stiff with a teaspoon of sugar and fold in chopped walnuts. Fill into each end. If preferred not to serve these cream filled, they are also nice with each end dipped into chocolate butter icing, then into finely chopped walnuts.