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LEMON BISCUITS(Sweets) - (The Art Of Living In Australia)
1/2 lb. Flour
3 oz. Dripping--1d.
1 teaspoonful Baking Powder
3 oz. Sugar--1d.
Rub the dripping into the flour, stir in the sugar and baking powder,
and grate over the rind of the lemon. Beat up the egg and strain in the
lemon juice; add these to the dry ingredients, mix into a stiff dough,
and knead for a few minutes. Roll out, cut into small biscuits, and
bake in a quick oven for about ten minutes.
Lemon BiscuitsBlanch half a pound of sweet almonds in cold water; beat them with the
whites of six eggs, first whipped up to a froth; put in a little at a
time as they rise; the almonds must be very fine. Then add one pound of
double-refined sugar, beaten and sifted; put in, by degrees, four ounces
of fine flour, dried well and cold again; the yolks of six eggs well
beaten; the peels of two large lemons finely grated: beat these all
together about half an hour; put them in tin pans; sift on a little
sugar. The oven must be pretty quick, though you keep the door open
while you bake them.
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