MAKING OF BISCUITS

New Zealand Herald, Volume LXIX, Issue 21345, 21 November 1932, Page 3

MAKING OF BISCUITS

STORING THE PANTRY

MORE SUCCESSFUL RECIPES

The following entries were among those which were accepted in the competition for four varieties of biscuits:—

Miss McLennan, Burnside, 745 New North Road, Mount Albert, Auckland: — Morac Biscuit. flour, 4oz. butter, 2oz. caster sugar, yolks of two eggs, and half teaspoon baking powder. Rub the butter into the flour, sugar and baking powder. Mix with yolks of eggs. Roll out, put around the rolling pin, then unroll on to greased oven-slide, and prick well. Partly cook in moderate oven. Take out of oven, spread with raspberry jam and put on the following mixture; White of eggs beaten stiff, 4oz. sugar, 2oz. coconut and sprinkle with chopped walnuts or almonds. Put back into oven to set; cut in strips while hot. Keep in airtight tin.

Savoury.—Paddy's Biscuits: 3oz. flour, 207,. grated cheese, loz. butter, quarter teaspoon baking power, pinch salt, one egg (yolk), and enough milk to make a stiff dough. Put through biscuit, forcor on to cold greased oven-slide, and bake a light brown. When cold pile with whipped cream seasoned with pepper, salt and grated cheese. Place a caper on top.

Shortbread. —Dimbar Biscuits; Three cups flour, two cups brown sugar, one cup butter, one cup walnuts, pinch of salt, half teaspoon carbonate soda, two eggs. Cream butter and sugar, add eggs, then flour, salt, soda and nuts. Knead a little, shape into a long bar, let stand all night. Next day. with sharp knife, cut into thin slices and bake on a cold oven tray in moderate oven.

Cereal.—Ablona Biscuits: 2oz. flour, 2oz. rolled oats, 3oz. butter, 3oz. golden syrup, 3oz. brown sugar, 3oa. walnuts, one teaspoon ground ginger, half teaspoon baking powder. Mix flo'ur, rolled oats, sugar, gingor, walnuts and baking powder well. Melt golden syrup and butter and add to other ingredients. Put a teaspoon on a cold oven slide that has been greased and floured, and cook in slow oven. Take off quickly and when removed from oven roll around small round stick. Keep airtight.

Miss K. Brabant, 22 Maungakiekie Avenue, One Tree Hill: — Paris Nutties.—Three ounces of ground almonds, two ounces of chopped walnuts, four ounces of icing sugar, one dessertspoon of cocoa, half a teaspoon of baking powder a pinch of salt, one egg, a few crystallised cherries. Separate white of egg from yolk. Beat the white stiff. Put the dry ingredients in a basin and mix to a stiff paste with the white of egg. Roll the mixture into small balls, press in palm of hand, brush over with beaten yolk of egg and put half a cherry on top. Bake 12 minutes in a moderate oven and leave to cool on tray before lifting.

Cheese Squares—Savoury Biscuits.— Two large cups of flour, half a largo cup of milk, one teaspoon of cream of tartar, half a teaspoon of soda, one egg, a pinch of salt, three ounces of butter, one small cup of grated cheese. Rub butter into flour, add other dry ingredients. Mix to a dough with milk, to which beaten egg has been added. Press out on a floured board and cut into squares. Cook like scones in a quick oven. When cold, split open, and put back in a slow oven to toast a golden brown. To bo buttered before eaten.

Fingers.—Half a pound of butter, four tablespoons of icing sugar, half a cup of ground rice, one and a half cups of flour. Cream the butter and sugar. Work in the flour and ground rice with the hand until the mixturo becomes a firm dough. Press the mixture into an ungreaaed sponge sandwich tin (square), smooth it over with a knife, and prick well. Bake in a slow oven for one hour. Cut in fingers while still hot in the tin.

Eran Biscuits —Cereal.—One-quarter of a pound of butter, one egg, one small cup of sugar, one large cup of bran, one large cup of flour, one teaspoon of baking powder, ono salt spoon of salt. Cream the butter and sugar, add the egg (beaten). Work in the dry ingredients, roll out and cut in fingers. Bake 12 minutes in a hot oven. Servo with or without butter.