Food For Thought Popular Crunchies

Press, Volume CIV, Issue 30886, 20 October 1965, Page 2

Food For Thought Popular Crunchies

(By

ALAN TREMAIN.)

There is always room for another jar or two of homemade biscuits in the cupboard. The difficulty is, in fact, keeping the containers filled. Here are two biscuit recipes Lemon Crunchies and Vanilla Crunchies—which are very popular with my boys. LEMON CRUNCHIES You will need: Pinch salt 3oz castor sugar 1 egg 2oz chopped walnuts 1 teaspoonful grated lemon rind 3oz butter 3oz brown sugar 1 teaspoonful water 1 packet Polka Dots 6oz self-raising flour.

Method: Sift flour and salt. Beat butter till soft and gradually beat in castor sugar, then brown sugar, lemon rind and water. Beat

thoroughly till blended then add egg and beat well. Gradually stir in flour, then nuts and lastly polka dots. Drop in teaspoon lots, well apart, on a greased baking sheet. Bake at 375 degrees for about 10 minutes. This recipe yields about 48 biscuits. VANILLA CRUNCHIES

You will need: 1 egg pinch salt 1 tablespoon melted butter 4oz castor sugar 1 cupful rolled oats i teaspoonful vanilla essence.

Method: Beat egg, then gradually beat in sugar and beat well together. Stir in salt, melted butter, vanilla essence and then the rolled oats. Drop in teaspoon lots on a buttered baking sheet, allowing plenty of room for spreading. Bake in a moderate oven (about 350 degrees) for about 15 minutes. When done these biscuits will be a delicate brown.