VIENNESE BISCUITS.
Two ounces butter, two ounces castor sugar, three ounces flour, two eggs, two ounces sultanas, half-teaspoonful bak-ing-powder, half-teaspoonful vanilla essence, a mixture of one and a half ounces each of ground sweet aljnonds and castor sugar. Grease a small Yorkshire pudding tin, line it with paper. Cream the butter and sugar together, add one whole egg and one extra yolk, stir in flour, baking powder, sultanas and vanilla. Beat well, and spread the mixture in the tin. Bake for seven to ten minutes. Whisk the remaining egg-white, and mix this with the ground almonds and sugar. Take up the cake, spread the almond mixture thinly over the top, dust with sugar, and replace, in a cool part of the oven for the meringue to set and brown slightly. Remove, leave to get cold, and cut into biscuit fingers. ” '
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https://paperspast.natlib.govt.nz/newspapers/TDN19341006.2.144.50
Bibliographic details
Taranaki Daily News, 6 October 1934, Page 19 (Supplement)
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140VIENNESE BISCUITS. Taranaki Daily News, 6 October 1934, Page 19 (Supplement)
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