COOK WITH ELIZABETH Stand-By Store Of Crisp Cookies

Press, Volume CIII, Issue 30452, 28 May 1964, Page 2

COOK WITH ELIZABETH Stand-By Store Of Crisp Cookies

Specially designed for Ute busy housewife she has a thousand things besides baking to fill her days, are all the easy cookies which require only to be muted, rolled out in small balls and pressed with a fork on an •ven tray, so that in a minimum of time and effort extended there is a tin filled with attractive biscuits to stand inroads and provide the hospitable moment all week long. CINNAMON CRUNCHES It is well worth while making a collection of cookie recipes Then, at short notice, a quick selection may be made up of something sweet cr something not-so-sweet to suit the tastes of the family and their friends. Tais is an excellent one to add to the collection —Cinnamon Crunchies. Ingredients: 6oz butter 6oz sugar 1 egg 1} cups flour lj teaspoons cinnamon I heaped teaspoon baking powder II cups puffed rice lor walnuts. Method: Cream 6oz butter with 6oz sugar and beat in one egg. Sift together lj cups flour, It teaspoons cinnamon. i teaspoon salt and one heaped teaspoon baking powder. Add, together with 11 cups of rice bubbles. Lightly chop one ounce ofwalnuts and mix all together. Roll small pieces into balls and press down a little with

a fork on to a cold oven slide. Bake at 350 degrees until golden about 15 minutes. Lift off and crisp on a wire tray until cold, then store in an air-tight tin. LEMON MAPLENUTS Lemon maplenuts are not over-sweet, so if you want them for a special occasion or prefer your biscuits really sugary, mix a few crumbled walnuts through some white lemon icing and give each biscuit a dab of the nutty icing on the top. Ingredients: 4oz butter 4oz sugar 1 egg 1 dessertspoon maple syrup substitute Rind of 1 small lemon 2oz walnuts Soz flour « teaspoon soda 1 teaspoon baking powder j teaspoon salt. Method: Cream 4oz butter and beat in 4oz sugar, then one dessertspoon of the imitation maple syrup, and one egg Grate in the rind of one small lemon and add 2oz walnuts crumbled into small pieces. Sift together Soz floor. I with half a teaspoon of bicarbonate of soda and one level ' teaspoon baking powder. Add salt and mix all together to a paste. Break out small pieces and roll into balls the size of a small walnut to make roughly four dozen from the mixture. Place apart on two oven trays and with a fork dipped in cold water, press each biscuit flat. Bake at 350 degrees. 20 to 25 minutes, or until pale goiden. Cool on a wire tray to crisp before storing