READERS’ RECIPES
Butterscotch Sandwich Take 2oz. butter or margarine, 4oz. castor sugar, 4oz. flour, i teaspoonful baking-powder, i gill milk, 1 egg. For the filling: Take 4oz. butter, Mb. brown sugar, Mb-. golden syrup. Grease an oval or round sandwich tin. Cream the butter till soft, add the sugar, and ‘beat till white and creamy. Add the yolk of 6gg and. the milk and flour alternately, a little at a time. Beat the egg-white stiffly and fold it in as lightly as possible, adding the baking powder last. Bake in a hot oven for about 15 minutes. When cold split and sipread with jam or jelly. Do not put the two halves together until the butterscotch filling is made. Warm the syrup and slowly dissolve the butter and sugar in it. Boil gently for 15 minutes. It is done if a little hardens when dropped in water, so that it will form a soft ball when rubbed between the finger and thumb. Let it cook till it is as thick as treacle, then pour half of it over lower half of the cake. Put on the top piece and pour the rest of the butterscotch over it.
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Bibliographic details
Hauraki Plains Gazette, Volume 51, Issue 3111, 27 April 1942, Page 2
Word Count
197READERS’ RECIPES Hauraki Plains Gazette, Volume 51, Issue 3111, 27 April 1942, Page 2
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