Afternoon Tea Biscuits
ALMOND FINGERS 1 cup flour, lib butter, 2os. sugar, 1 egg, 1 small teaspoon baking powder, 1 cup chopped almonds. Beat butter and sugar to a cream, add egg yolk and beat. well. Sift flour and baking powder together, add to mixture, making it into a stiff dough. Roll out. Make an icing by adding icing sugar to lightly-beaten egg white. Spread on top of paste. Sprinkle well with chopped nuts. Cut into fingers and bake in a. moderate oven on a greased oven slide or tin, JAPANESE BISCUITS 4oz. each butter, brown sugar and plain flour, 1 tablospoonful cinnamon, 1 egg, 2oz. self-raising flour. Beat butter and sugar to a cream, add flour, sifted together with the cinnamon. Roll out to 1-8 inch in thickness, cut into strips 14 by 2t- inches long and bake in a slow oven. Put together with raspberry jam, ice tops with lemon icing, and. decorate with chopped nuts.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/MT19331005.2.5.7
Bibliographic details
Ngā taipitopito pukapuka
Manawatu Times, Volume LIV, Issue 7279, 5 October 1933, Page 2
Word count
Tapeke kupu
158Afternoon Tea Biscuits Manawatu Times, Volume LIV, Issue 7279, 5 October 1933, Page 2
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Manawatu Times. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in