Cooking For 1969 Orange Nutties

Press, Volume CIX, Issue 31906, 6 February 1969, Page 2

Cooking For 1969 Orange Nutties

<By

CELIA TIMMS)

With daily school lunches to face again, some suggestions may be welcome. The biscuit recipes I have ini-' eluded in this series have been chosen for nutritive value and economy. These Orange Nutties, for instance, heed only one egg and they keep very well. The quantities given here will fill two biscuit jars. You will need: 6oz butter or margarine 4 cup brown sugar i cup white sugar 1 egg 1 tablespoon grated orange rind 1 tablespoon orange juice .1

3 cups plain flour I teaspoon salt i teaspoon bi-carbonate of soda i cup chopped almonds. Method: Cream butter and both sugars well then add the beaten egg, orange juice and rind and beat together until smooth and light. Sift flour, salt and soda together three times then add to creamed mixture with the nuts. Form the dough into small rolls about one inch across, wrap in greaseproof paper and chill in refrigerator until firm. Slice thinly with very sharp knife, place on a greased tray and bake at 350 for 12-15 minutes or until lightly coloured.