CHEESE BISCUITS.
Biscuits niado from tho following recipes will keep an indefinite limo provided that they aro stored in an air-tight tin wliich has been lined with grease-proof paper. On no account should tho biscuits bo eaten directly they aro made. They should bo left for at least a week, and tho longer they aro kept the mellower they become. Tho ingredients are: Half u pound of butter, half a pound of cheese, and ono pound of good (lour, salt and a littlo cayenne pepper. Old crumbly cheese is tho host for tho purpose. Mix tho Hour and salt, and a dust of cayenne, then add tho finely-grated cheese. Soften tho butter, but do not let it oil, and mix it with tho other ingredients until a paste is formed. No liquid of any sort must bo added. Roll out the pasto till it is about a quarter of an inch thick, and cut into small biscuits with a very small cutter or wine glass. Bake in a moderato oven on sheets of grease-proof paper. Do not allow the biscuits to brown. When done lift from tho paper with a knife.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20384, 12 October 1929, Page 7 (Supplement)
Word Count
191CHEESE BISCUITS. New Zealand Herald, Volume LXVI, Issue 20384, 12 October 1929, Page 7 (Supplement)
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