POPULAR BISCUITS.

New Zealand Herald, Volume LXIII, Issue 19391, 28 July 1926, Page 7

POPULAR BISCUITS.

Almond Biscuits.—Required: Flour 60z.; ground almonds, 20z.; butter, 4oz. sugar, 40z.; egg, one; almond essence a few drops. Beat the butter and sugai to a soft cream. Beat and stir in th< egg, add a drop or two of almond es sence. Mix the flour and ground al monds, stir these in gently.' Turn or to the board and knead lightly together Roll out small pieces of the paste at ( time on a well-floured board. Roll it ou' to the thickness of an eighth of an inch Stamp out into prettily-shaped biscuits Lay these on a greased tin, prick ove: with a fork and bake in rather a slov oven till a delicate biscuit colour. White still on the tin, dust with fine castoi sugar, cool them down a little befori moving them. They keep well in an air tight tin. Hot Water Biscuits.—Prepare two gow cups of flour as for scones. Self-raisim flour will serve admirably. Add a goof pinch of salt. Now rub into the flou enough good marrow-bone dripping t< make the whole cling together whei squeezed in the hand. Take three-part, of a cup of sugar, add a few drops o vanilla, and mix with just enough bnilinj water to dissolve the sugar. A very litth is sufficient. Pour this into the flour am mix into a stiff dough. Roll out thin-ano cut into different shapes and bake in a medium oven. When ready they should be crisp and golden. Now mix enough icing sugar into a white of egg as wit make it thick and smooth, and spread evenly on the biscuits. The affects may be varied if the icing is divided and coloured with chocolate, cochineal or any other colouring matter. Jocoanut m y be sprinkled on some, orpattern S v,o.ked contrasting colours br means of a nUr cone through which the icing can ?5 srme ezed. Blanched almonds, split j n two and arranged, hollowed sides up, n Sal fashion, from the centres of hi-amits, make an attractive decoration A small jube finishes the centres and gives them the anpeM*nce of When all slide to the oven, and leave t.Il tfte inng is set and slightly coloured. It will than look like a rich meringue.