Food For Thought CRUNCHY FANCIES

Press, Volume CIII, Issue 30563, 5 October 1964, Page 2

Food For Thought CRUNCHY FANCIES

[By

ALAN TREMAIN

As a small boy I used to help myself in the kitchen to a rather sweet type of biscuit whenever I could. I never knew the name of it and for some reason never saw it in cake shops. I recently found this recipe for crunchy fancies the same biscuit—and it is still a favourite of mine. It takes about 45 minutes to prepare and cook,. with the oven set at 350 degrees. You Will Need: The Biscuit: 3 egg whites 6oz ground sugar 6oz castor sugar 2oz chopped walnuts Butter Cream: 3oz butter 6oz icing sugar 1 dessertspoon coffee essence Decoration: Some toasted coconut and a few glace cherries.

Just toast the coconut on a tray in the oven until brown. Method: Line a greased tray with greased proof paper. Whisk egg whites until very stiff. Fold in castor sugar and almonds as lightly as possible. Spread or pipe mixture fairly thick on to the tray. Bake in the oven for 30 minutes or until just set. Remove from oven and with a ijin cutter, cut into rounds, keeping trimmings. Return to oven for a few minutes to brown lightly and set (including the trimmings). Remove rounds to cool, but leave the trimmings until brown and really crisp. With a rolling pin crush the trimmings. Sandwich rounds together in pairs with coffee cream, which is butter and icing sugar creamed together with essence. Spread sides and top of each cake with coffee cream. Roll in toasted, coconut and tip with a little chopped walnut and cherries.