Bournville Recipes

Inangahua Times, 27 October 1932, Page 1

Bournville Recipes

CHOCOLATE PETITS FOURS Ingredients:— loi Bournvilte Cocoa, 3oz ground almonds, 4 oz ic ng sugar, Vanilla flavouring. About J o 1 white of egg, Few glace cherries, 1 oz shelled walnuts. Method: — Chop the walnuts very finely. Roll the lumps oat of the sugar, and rub it through a fine sieve. Add the cocoa, walnutß, and ground almonds and mix together. Whisk the white of egg slightly and add to the dry ingredients as required, and mix all to a stiff paste, together with a few drops of vanilla. When well mixed, work it until smooth, then divide into about sixteen portions. Roil each piece in the palm of your band and make into a smooth round shape, then press your little finger in the centre, not through to the bottom, and make a small hole. Place on a plate and fjrush the sides over with yolk of egg to glace them, then stick half a cherry in the centre. Put on top of he browning-sheif in a l cool oven to dry for about 15 minutes.