Cheese Macaroons

Press, Volume CII, Issue 30155, 12 June 1963, Page 3

Cheese Macaroons

A tin of home-made cocktail biscuits which look professional and taste delicious is a treasure in store. Cheese biscuit-bases, topped w’ith a toasted nut-macaroon mixture, these little biscuits look as unusual as they taste.

Stamp them out With cocktail biscuit cutters in different shapes—no more than penny sizes. Cover as many as possible with the nut topping and bake the remainder plain to mix up with them on the plate. Press a piece of salted cashew on some, a slice of gherkin on others or a slice of stuffed olive to get a tinfull of attractive variety. Ingredients:

8 oz butter 1 large cup grated cheese 2 egg yolks 12oz flour 1 teaspoon salt A dash of tabasco sauce or a pinch of cayenne pepper Topping: 2 egg whites i teaspoon salt 1J cups minced roasted salted peanuts Method: Cream Boz butter and rub into 12oz flour. Add cheese, salt and tabasco or cayenne and egg yolks and work to a stiff paste. Turn out on to a floured board and roll thinly. Stamp out into small rounds and fancy shapes with cocktail biscuit cutters. Whisk two egg whites with half a teaspoon of salt until very stiff. Finely mince roasted salted peanuts and fold through. With a small spoon mound a little — only about quarter of a teaspoon—of the nut mixture on to biscuit bases. There will be enough macaroon topping for about two-thirds of the bases. Bake at 350 degrees until golden. Bake the remaining mixture as small hearts and stars, decorating a few of them with nuts or olives.

Chocolate Sultana Cookies

Here is another delicious biscuit to make a change in the tins this week. It is a brown sugar crispy with sultanas, walnuts and chocolate chips to make it chunky with interest and flavour. The quantities given make a good big batch of biscuits. You can bake some of them and leave the rest rolled into small balls in the refrierator if you like, to bake freshly when you want them. Or bake the whole lot and store them in a tin for they will keep well. Inredients: Boz buftter Boz brown suar 2 egg yolks 2oz dark sweet chocolate 2oz sultanas 2oz crumbled walnuts 12oz flour 1 teaspoon baking powder | teaspoon salt. Method: Cream butter and sugar, beat in egg yolks (or one whole egg). Sift into the mixture 12oz flour, baking powder and salt and add sultanas, walnuts and the chocolate roughly chipped. Mix to a stiff paste. Take out small walnut sized balls and place on an oven tray. With a fork dipped into cold water, press flat. Bake at 350 degrees until pale golden, then lift off on to a wire tray to crisp and cool. If some balls are left in the refrigerator for future baking, lift out and stand at room temperature until softened a little, then press flat and bake in the usual way.

Isobel Biscuits The tea-table never seems quite complete unless there is the "something” to butter. For a change, make a thin sweet biscuit. These are not the quickest things to make because they call for rolling and stamping or cutting into strips, but the quantities, given make a large tin-full of delicious biscuits which will keep indefinitely. Ingredients: 4oz butter Boz sugar % cup milk 1 teaspoon bicarbonate of soda 20oz flour 2 teaspoons cream of tartar % teaspoon salt. Method: Into a saucepan place 4oz butter, Boz sugar, 1 teaspoon soda, % cup milk. Heat together until the sugar is completley dissolved and the mixture is boiling. Allow to cool. Into a bowl sift I*4 Lb of flour, half a teaspoon of salt and 2 teaspoons cream of tartar. Make a well in the centre and pour in the cooled boiled mixture, stirring until combined into a stiff dough. Turn out on to a floured board Roll very thinly (that's the whole secret) and cut into narrow strips or stamp out with a biscuit cutter. Bake at 350 degrees and cool completely on a wire tray before storing.

Cornflake Buns I have discovered that even having a bad dose of ’flu has something nice to be said for it. My tins are full this week and entirely due to the efforts of my neighbours. One tin of delicious date and walnut rock cakes, almond of flavour and crisp with cornflakes, eveh yielded the recipe too. Here it is: not a new recipe but one which every busy mother will be glad to have. Ingredients: 4oz butter 1 small cup sugar 1 Cup chopped dates % cup chopped walnuts 2 eggs 1 large cup flour 1 teaspoon baking powder 1 teaspoon almond essence Pinch salt.

Method: Cream butter and sugar and beat in two eggs. Sift in one large cup of flour, 1 teaspoon baking powder, and a pinch of salt. Add almond essence, dates and walnuts. Take out teaspoon lots and roll in crisp whole cornflakes. Bake at 375 degrees. about 15 minutbs. Vary by adding cinnamon instead of almond and more walnuts, omitting the dates. Or substitute raisins or sultanas for the dates and add vanilla essence instead of almond.