Sift into a bowl 6oz S.R. flour and rub in 4oz butter, lard or dripping, add 4oz sugar and mix to a firm paste, with 1 egg. Roll out on board to a biscuit thickness and cut in shape. Bake on a greased oven tray in a moderate oven for 20 mins. When cold spread red jam down centre of each one, and ice with pink and white icing down the sides. Place each one face down into cocoanut.
Source: contributed by Sylvia Hartmann, Charleston in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.73.
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