90 grams butter
3/4 cup sifted icing sugar
1 cup plain flour
Method: Cream butter and sugar, add flour. Mix together and put into a greased swiss roll tin (10" x 12"). Cook about 20 minutes.
Topping:
Beat together 2 eggs with 3/4 cup castor sugar, grated rind of 1 lemon and 2 tablespoons lemon juice. Beat well then fold in 2 tablespoons flour sifted with 1/2 teaspoon baking powder. Cover cooked base with egg mixture and cook another 20-25 minutes. Cut into squares when cool and dust with icing sugar.
Source: Teas and Trading Tables. Recipes compiled by members of St. Peter's College Mission Guild (n.d. [post-1979], n.p. [Adelaide]), p.21.
No comments:
Post a Comment