UNUSUAL BISCUITS

New Zealand Herald, Volume LXIX, Issue 21346, 22 November 1932, Page 3

UNUSUAL BISCUITS

SWEET AND SAVOURY

RECIPES FOR SHORTBREAD

Many attractive entries were received in the competition for four varieties of biscuits and among them are the following Mrs. C. S. Clemens, 311 Mount Eden Road, Auckland, S.l: — Raisin Slice3.—'Two cups self-raising flour, two eggs, one cup cornflour, onethird of a cup of milk, one cup butter, salt, one cup sugar. Sift flour, salt and cornflour. Rub in the butter. Mix beaten eggs and milk together, and • add slowly to the flour, using just enough to make a stiff biscuit dough. Roll out and cut into small oblongs. Bake in a moderate oven 15 minutes. When cold spread with filling. Put two together and ice the top. Filling: Mix together half a pound seeded raisins and two ounces walnuts or almonds and make int-o paste with lemon juice.

Savoury Biscuit. —Two breakfast cups flour, two breakfast cups cheese, good tablespoon butter, one egg, small teaspoon salt, mustard and cayenne. Rub all together and mix to a fairly stiff dough with the egg and a little milk if necessary. Roll out as thinly as possible, using plenty of flour. Put on a floured tray in a slow oven. These are delicious with a little minced ham and grated cheese (placed in oven till cheese is melted). Spread this on the biscuits and garnish with shredded lettuce and a slice of tomato.

Chocolate Walnut Shortbread.—Quarter of a pound of butter, half a breakfast cup sugar, one egg, one breakfast cup flour sifted with four good teaspoons cocoa, three-quarters of a cup of chopped walnuts. Cream butter with the sugar and add egg, then flour with cocoa, sifted together; lastly, walnuts. Spread thinly on greased oven tray and mark in rounds. Place in the centre of each half a blanched almond and mark with a fork. Bake half an hour in a slow oven and cut while hot.

Pixies. —Two cups rolled oats, two tablespoons boiling water, half a cup melted butter, one teaspoon bicarbonate of soda, one cup flour, half a cup golden syrup, half a cup sugar. Sift flour and soda, add rolled oats and sugar, and mix well; warm the golden syrup and add to melted butter and boiling water. Pour into dry ingredients and mix well. Roll out, cut into shapes, and sprinkle with ground nuts. Bako in a moderate oven.

Miss Ray Beamish, Taupiri Jewish Butter Biscuits (Sweet).—2lb. flour, one dessertspoon spice, lib. butter, one teaspoon vinegar, lib. brown sugar, yolks of two eggs. Beat butter and sugar to a croam; add yolks, vinegar, etc. Roll out thin, cut and frost with sugar and almonds. Hake in moderate oven until brown. (Tho above makes a good supply of biscuits, but may bo cut down to any required quantity.)

Sardlno Straws (Savoury).—2oz. flour, , 7 )0/,. or 4oz. grated cheese, 2oz. butter, curry powder, one egg, cayenne, me tablespoon mashed sardines. Rub the butter and cheese into tho flour. Ado mashed sardines (honed); season with a dust of curry powder and caycnno. Moid ton wilh tho yolk of an egg beaten up so as to inako a nice smooth paste. Roll out thinly on a floured board. Cut in straws and hake in a fairly quick oven about 10 minutes. Servo Jiko "chceso straws."

Shortbread.—Two cups (lour, J>lb. butter, Inilf-oup icing sugar, Beat, butter and sugar to a cream, work in tho flour until tho full quantify is used up. Press or roll out; cut into squares or rounds (al* moods may ho sprinkled on top, but it is not necessary), i'laco on greased paper while cooking and bo stiro to leuvo on paper till cold. Bako half an hour in good oven.

Wholoinoal Nuttlon (Ooroal) .—Two cup.ii wholemeal, 00/„ butler, Jib. honey, oiip telispoou cinnamon, half cap raisins, one egg, o/io cup walnuts, pihrli salt, one cup dates, one teaspoon soda dissolved in boil ing water. Rub butter into wholemeal Add other ingredients. Mix well and put on cold greased tiny in small Jots, Bako in good oveil,