OUR OWN BISCUITS.
Ono and a lialf lbs. of flour, ;}lb. buttci 1 , Jib. silted sugar, loz. currants (if liked), the yolks of four eggs, ono and a half tablespoonst'ul of brandy—sherry may be used instead, but brandy is belter. Beat the butter to a cream, add sugar and eggs well beaten, brandy, and a little spice; inako into a stiff paste and roll out rather lc-ss than yiii. Cut into finger strips, fold over in various ways and leave some plain. Bake in a slow oven, take out, and having beaten the white of one egg to a firm froth, and chopped finely some almonds and pistachio nuts, brush over each biscuit, and shake almonds over some and pistachio nuts over others. .Return to tin, and put into oven to just set the frothed egg—they are very delicious, and not often seen nowadays.
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New Zealand Herald, Volume LXVII, Issue 20626, 26 July 1930, Page 7 (Supplement)
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144OUR OWN BISCUITS. New Zealand Herald, Volume LXVII, Issue 20626, 26 July 1930, Page 7 (Supplement)
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