African Shoots

Ingredients

• ilb. each of butter
• ilb. each of caster sugar
• one well beaten egg
• a little flavouring (lemon, vanilla, &c.)
• Mb. flour

Method

1. 1

   Cream together butter and caster sugar, then add the beaten egg and flavouring to taste, mix well together, and lastly stir in flour very smoothly.

2. 2

   It can be finished off either by forcing the paste onto a buttered tin with a plain bag and pipe, into sticks the length and size of your finger, or it may be turned out on a floured board, rolled out thinly, cut into rounds with a cutter or tumbler, and baked on a buttered tin for twenty minutes.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 82. The excerpt below is the record exactly as published.

African Shoots. — Cream together ilb. each of butter and caster sugar, then add one well beaten egg and a little flavouring (lemon, vanilla, &c.) to taste, mix well together, and lastly stir in Mb. flour

Cook this with the app: pantry check, scaling, and the assistant.