Biscuit Selection

Macaroon Tea Biscuits

¾ lb flour
½ lb sugar
1 teaspoon baking powder
Rub in ¼ lb butter
Add 2 well beaten eggs

Make into balls the size of a walnut. Dip into cold water and then into sugar, and place ½ almond on top. Bake quickly on tins 2 inches apart because the cake spreads.

Venetian Biscuits

4 oz. Superfine margarine
4 oz Caster sugar
Half a pound of plain flour [sieved]
One level teaspoon baking powder
2 Egg yolks
1 or 2 Dessert spoons cold water
3 or 4 Chopped walnuts
2 or 3 Drops of vanilla essence

Cream the margarine and sugar until light and fluffy, then beat in the vanilla essence. Add the sieved flour and baking powder and work in well, then mix in the chopped walnuts and bind all together with egg and water. Turn on to a floured board and roll the mixture out, then cut into one and half inch circles [quarter inch thich] using a pastry cutter.


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