Chocolate and Walnut Biscuits
From Frenlite cookery book, 1950
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
CHOCOLATE AND WALNUT BISCUITS 4 oz. ‘‘Frenlite’’ Self-Raising Flour 1 oz. Walnuts (chopped) 2 oz. Margarine or Butter Pinch of Salt 4 oz. Granulated Sugar 1 oz. Chocolate Powder 1 Egg Yolk Cream fat and sugar, beat in egg yolk. Add all dry ingredients. Knead dough into a roll approximately 14” in diameter. Wrap in waxed paper, place in refrigerator for at least 2 hours. Cut into slices }-in. thick. Place on greased baking trays, and bake for 15 minutes in a moderately hot oven, 400°F. Page 3 Frenlite Improves every recipe COCONUT RINGS 10 oz. ‘‘Frenlite’’ Self-Raising Flour 4 oz. Caster Sugar 6 oz. Margarine or Butter 1 Egg 4 oz. Coconut Pinch of Salt Rub the fat into the flour. Add 3 oz. sugar, 2 oz. coconut and the salt. Mix to a dry dough with some of the beaten egg, adding a little milk if necessary. Roll out 4-in thick. Cut into rounds and cut the centre out of each. Collect the centres and roll out again. Brush the rings with remaining egg and dip them in equal parts of sugar and coconut. Bake in a moderate oven for 15 minutes, 375°F. or Mark 4. The same recipe may be used for plain round coconut shapes if you wish to save time, or will make an excellent cake. COFFEE DROPS 3 oz. ‘‘Frenlite’’ Self-Raising Flour
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