Cherry Fingers

Ingredients

• 4 oz. Short Crust Pastry
• 1 Egg
• 2 oz. Margarine or Butter
• 3 oz. ‘Frenlite’ Four
• 2 oz. Caster Sugar
• 2 oz. Glacé Cherries
• A few halved Almonds

Method

1. 1

   Roll out the pastry thinly and line a shallow square or oblong tin.

2. 2

   Cream the fat and sugar, add the egg.

3. 3

   Beat well and stir in the flour and sliced cherries, add a little liquid to make a dropping consistency.

4. 4

   Spread over the pastry.

5. 5

   Bake in a moderately hot oven for 20 minutes.

6. 6

   A few halved almonds may be put on the top.

7. 7

   Cut into fingers, when cool.

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 1. The excerpt below is the record exactly as published.

CHERRY FINGERS 4 oz. Short Crust Pastry 1 Egg 2 oz. Margarine or Butter 3 oz. ‘‘Frenlite’’ Four 2 oz. Caster Sugar 2 oz. Glacé Cherries A few halved Almonds

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