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PEANUT CRISPS
4 oz. butter or margarine of soda
8 oz. sugar ½ teaspoon baking powder
1 egg 4 oz. rolled oats
4 oz. plain flour 2 oz. chopped salted peanut
34 teaspoon bicarbonate 2 oz. cornflakes
Cream butter and sugar together. Add egg and beat d Sift flour, bicarbonate of soda and baking powder together fold Into the creamed mixture. Add rolled oats, peanuts cornflakes, and mix well. Place in teaspoons on greased b& sheets leaving room for them to spread. Bake in a 400°F oven for 10 minutes.
CHRISTMAS BISCUITS
11 oz. plain flour
½ teaspoon bicarbonate of soda
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon grated nutmeg
¾ teaspoon powdered cardamoo
3 oz. finely chopped mixed candied
fruits
2 oz. chopped nuts
12 oz. golden syrup
4 oz. light brown sugar
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 egg
Pre-heat oven to 400°F Mark 5
Sift together flour, bicarbonate of soda and spices, and stir in candied fruits and nuts. Add syrup, sugar, lemon juice and rind to beaten egg and mix well. Add flour and fruit mixtures, and mix all well. Cut out some rounds of greaseproof paper about 4 inches in diameter, grease them and put them on to greased baking sheets about 2 inches apart. Put a tablespoon of dough on each round of paper, and spread it to within 1/4 inch of the outer edge of the paper. Bake for 12-14 minutes or until lightly browned and firm to the touch. When cold, remove rounds of paper and decorate as desired with plain or chocolate icing, cherries, nuts, etc.
MELTING BISCUITS
4 oz. butter or margarine
4 oz. sugar
1 egg
6 oz. self-raising flour
A pinch of salt
Rolled oats
Glace strawberries
Cream butter and sugar until soft and white, then beat in egg. Add flour and salt sifted together and mix to a firm dough. j Dampen your hands, roll dough into bails about the size of & walnut and roil in the rolled oats. Put on greased baking sheets, allowing room for them to spread. Flatten a little and place a glace strawberry in the center of each biscuit. Bake for 20 minutes flutes In a 350º oven.
HERMITS
4 oz. butter or margarine of soda
6 oz. soft brown sugar 2 teaspoons ground cinnamon
1 egg ½ teaspoon grated nutmeg
7 oz. plain flour 4 tablespoons sour milk
½ teaspoon baking powder 2 oz. cashew nuts
¼ teaspoon salt 3 oz. seedless raisins
½ teaspoon bicarbonate 3 oz. chopped dates
Beat butter and sugar until soft and creamy. Add egg and beat well. Sift the flour, baking powder, bicarbonate of soda, salt and spices together and add to the creamed mixture alternately with the sour milk. Add nuts and fruit. Drop by spoonfuls on greased baking sheets, and bake for about 15 minutes in a 375° oven.
CORN BREAD STICKS
⅓ cup sifted enriched flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon sugar
½ teaspoon soda
1⅓ cups yellow cornmeal
1 beaten egg
1 cup sour cream
2 tablespoons melted shortening
Sift, flour, baking powder, salt, soda, sugar together; add cornmeal. Combine egg, sour cream, shortening. Make a well in dry ingredients; add liquid all at once. Stir till just blended. Pour into well-greased preheated corn-stick pan. Bake in hot oven (44ºF.) 25 minutes
MASHED KAMOTE BISCUITS
2 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder
3 tablespoons shortening
1 cup mashed kamote
Milk or water enough to make a soft dough
Sift all dry ingredients. Cut or rub the fat into the dry ingredients. Rub the kamote into this mixture. Add just enough liquid to make the mass cling together. Do not knead. Place on floured board; roll to about 2-centimeters thickness; cut with a round biscuit cutter. Place on a lightly floured tin and bake 15 to 20 minutes in a moderately hot oven.
COCONUT SQUARES
4 oz. self-raising flour
½ teaspoon baking powder
¼ teaspoon bicarbonate of soda
¼ teaspoon salt
2 oz. desiccated coconut
4 oz. butter or margarine
4 oz. sugar
6 oz. golden syrup
1 egg
2 oz. plain chocolate
Grease a shallow cake tin about 7 x 11 Inches. Sift flour baking powder, bicarbonate of soda and salt together. Stir in nuts. Beat butter, sugar, syrup and egg well. Add cooled melted chocolate. Then stir into the flour mixture. Turn into the pre pared tin and sprinkle coconut over the mixture. Bake for about 30 minutes in a 3500 oven. Leave in tin for a few minutes. Then count into squares and remove to cooling trays.
SESAME CRISPS
8 oz. plain flour
2 teaspoons baking powder
¼ teaspoon salt
4 oz. butter or margarine
8 oz. sugar
1 egg
½ tablespoon sesame seeds
3 tablespoons brandy
castor sugar
Sift 6 oz. flour with baking powder and salt. Cream butter and sugar, beat in egg, sesame seeds and brandy. Stir in the flour mixture. Then add enough extra flour to make a dough stiff enough to handle. Chill thoroughly. Roll out on a lightly floured board to about inch thick. Cut into shapes as desired and place on ungreased baking sheets. Sprinkle with castor sugar and bake for 15 minutes in a 375° oven.
CHEESE BUTTERFLIES
PASTRY: FILLING:
4 oz. plain flour 3-4 tablespoons cream cheese
Salt Little milk
Cayenne pepper Finely chopped parsley or
2 oz. butter or. margarine paprika pepper
2 oz. grated cheese
1 egg yolk
PASTRY: Sift flour with salt and pepper. Mix in butter lightly, add grated cheese. Mix to a stiff dough with beaten egg yolk and 1 tablespoon cold water. Roll out thinly and cut into 24 small rounds. Cut 12 of the rounds in half. Bake for 10-15 minutes on a 400º oven. Leave on a wire tray till cold.
FILLING: Beat the cream cheese to a piping consistency with a little milk and pipe a large star on each round of pastry. Set two halves each side of the star to form wings and sprinkle with chopped parsley or paprika.
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