OATMEAL BISCUITS

Manawatu Herald, Volume LIV, Issue 4417, 10 November 1934, Page 4

OATMEAL BISCUITS

Directions for making oatmeal biscuits: —It is presumed that a biscuit is needed which will stand padfoirig. etc., without unnecessary breaking. If needed this paste can be made into a roll, being quite stiff and workable. Cream three ounces of sugar and three ounces of butter; add six ounces of wholemeal, six ounces of oatmeal, one egg, about three tablespoons of milk, one teaspoon of baking powder and half a teaspoon each of cinnamon and ginger. .Mix; all to a stiff paste, roll out a quarter of an inch thick on a board. Cut into squares and round shape and balkie in a slow oven 10-20 minutes. ' Another method is to cream together two teacups of sugar and two teacups of butter; add three teacups of oatmeal and three teacups of flour (or two of flour and one of wholemeal), one teaspoon baking soda. Bind all together with about two teacups of milk, make into a stiff paste, roll out a quarter of an inch thick. Cut in squares or roundSj prick with a forte and bake in a moderate oven 15-20 minutes.

To make coconut biscuits the same correspondent sends the following directions: —IGream a quarter of a pound of butter and five ounces of sugar; stir in one egg, add a quarter of a pound of dissica'ted coconut, half a pound of Avholemeal (or a quarter of flour and a quarter of Avholemeal), - a pinch of salt and a small teaspoon of baking powder. Work into a thick paste, adding a little milk if needed. Roll out on a board a quarter of an inch thidk. Cut into squares or rounds and bake in a moderate oven about 15-20 minutes.