Dutch Butters
By: Lynne Shumway
1 cup cornflakes 6 oz sugar
8 oz butter 10 oz flour
1 egg yolk grated rind of one orange
Cream butter and sugar, then add egg yolk and grated rind. Mix well. Fold in the flour and Corn Flakes. Turn out onto a floured board, roll and cut into biscuit shapes about 1/8 in thick. Glaze with beat egg white and decorate with halved blanched almonds or glazed cherries.
Bake in moderate oven till lightly tinted.
By: Lynne Shumway
1 cup cornflakes 6 oz sugar
8 oz butter 10 oz flour
1 egg yolk grated rind of one orange
Cream butter and sugar, then add egg yolk and grated rind. Mix well. Fold in the flour and Corn Flakes. Turn out onto a floured board, roll and cut into biscuit shapes about 1/8 in thick. Glaze with beat egg white and decorate with halved blanched almonds or glazed cherries.
Bake in moderate oven till lightly tinted.
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