Citron Fingers

Ingredients

• 24 oz. margarine
• 8 oz. Cakeoma
• 2 oz. ground almonds
• 1 tablespoon chopped citron peel
• 1 tablespoon chopped nuts
• 1 egg
• Apricot jam
• 3-4 oz. yellow glacé icing
• Nuts and citron peel for decoration

Method

1. 1

   Rub the margarine into the sieved Cakeoma and add the almonds, peel and nuts.

2. 2

   Mix to a paste with the beaten egg, divide into two, and place in two small square or oblong tins.

3. 3

   Prick all over, and bake in a moderate oven (375° F.) for about 30 minutes.

4. 4

   When cold, put two together with jam, coat with the icing and decorate with nuts and peel.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 1. The excerpt below is the record exactly as published.

1 egg 2 oz. chopped dates 8 oz. Cakeoma 1-2 tablespoons milk Cream the margarine and honey thoroughly. Add the egg slowly and beat well. Stir in the dates and sieved Cakeoma, and add sufficient milk to give a soft dropping con- sistency. Beat well, and half-fill well-greased patty tins with the mixture. Bake in a moderate oven (375° F.) for 15-20 minutes. SHORTBREAD 8 oz. Cakeoma A pinch of salt 4 oz. butter or margarine Chopped nuts, glacé cherries, etc. (optional) Sieve the Cakeoma and salt, rub in the margarine and knead well. A few chopped walnuts or glace cherries, etc., can be added to the mixture. Roll out, mark into sections or cut into fancy shapes, and bake in a slow oven (325° F.) for about 20 minutes. SCONES , 2 oz. margarine 3 oz. Cakeoma 6 oz. self-raising flour 4+ teaspoon salt 5 tablespoons milk Rub the margarine into the sieved dry ingredients and stir in sufficient milk to mix to a smooth dough. Knead lightly, divide into two equal pieces and form into round cakes. Place on floured tins and mark each into four sections with a sharp knife. Bake in a hot oven (450° F.) for about 15 minutes. If desired, add 2-4 tablespoons sultanas, raisins or currants. AMERICAN DOUGHNUTS - 8 oz. Cakeoma 14 oz. margarine | €gg 1-2 teaspoons milk Fat for frying Caster sugar Powdered cinnamon (optional) Sieve the Cakeoma and rub in the margarine. Mix with the egg and milk and beat well to form a smooth dough, turn on to a floured board and knead lightly. Cut into rings with a 24-inch cutter and cut out the middles with a 1-inch cutter. Fry in smoking hot deep fat until golden—2-3 minutes. Turn on to paper sprinkled with sugar (and if desired with a little cinna- mon), coating them completely. [3] Jam Buns Bi iM EEE pg ee - PAA Honey Buns PARKIN oz. Margarine tablespoons treacle or syrup oz. Cakeoma z. oatmeal or rolled oats —2 teaspoons ground ginger teaspoon salt teaspoon nutmeg teaspoon bicarbonate of soda 1-2 tablespoons milk tl Ble RIE WIR Re Un CO B PO 5) 2) Melt the margarine in the treacle and pour into the centre of the mixed dry ingredients. Add the Scones milk, beat well, put into a well- greased Yorkshire pudding tin, and bake in a slow oven (325° F.) for about 3-1 hour. Cut into fingers. GINGER BISCUITS 8 oz. Cakeoma 1-2 teaspoons ground ginger and mixed spice 2 oz. margarine 1 dessertspoon syrup (warmed) 1 tablespoon milk Sieve the Cakeoma and spices, rub in the margarine and mix with the syrup and milk. Roll out thinly, cut into shapes and bake on a tin in a slow oven’(325°F.) for about 20-30 minutes. GINGER FINGERS 3 oz. margarine 15 tablespoons syrup 8 oz. Cakeoma 2 teaspoons ground ginger Warm the margarine and syrup, and cream them together. Sieve Parkin in the Cakeoma and ginger, mix to a stiff dough and roll out thinly. Cut into fingers about 1 inch by 3 inches and bake in a slow oven (325° F.) for 15-20 minutes. WINE BISCUITS 8 oz. Cakeoma : 4 oz. margarine 1 egg yolk 1 tablespoon sherry Sieve the Cakeoma, rub in the margarine and mix with the egg [5] Ginger Fingers LLL OE: BALE “ Lemon Cookies yolk and sherry to a stiff dough. and mix to a stiff consistency with Roll out and cut into shapes. Bake the milk. Roll out, and cut into in a moderately hot oven (400° F.) shapes. Bake in a slow oven for 10-15 minutes. (325° F.) 25-30 minutes. HONEY BISCUITS LEMON COOKIES 2 Oz. Margarine 3 oz. margarine 1 ege 8 oz. Cakeoma 8 oz. Cakeoma 1 tablespoon honey A pinch of salt About | tablespoon milk 1 lemon Rub the margarine into the Lemon caramel or lemon sieved Cakeoma, add the honey, butter filling (see opposite) Citron Fingers [6] Cream the margarine and add the egg. Sieve in the Cakeoma and Salt. and add the lemon juice. Knead and roll out, sprinkling the grated rind over the dough before the final rolling. Prick, cut into various shapes, and bake in a moderate oven (350° F.) for about 15 minutes, until golden-brown. To make Lemon Caramel, boil 3 oz. sugar and about 4 pint lemon juice together until it just turns brown. Pour this on the biscuits either before or after baking. To make Lemon Butter Filling, cream together 3 oz. margarine and 44 oz. icing sugar, and add lemon juice to flavour. Sandwich the biscuits together with this filling. CITRON FINGERS 24 oz. margarine 8 oz. Cakeoma 2 oz. ground almonds 1 tablespoon chopped citron peel 1 tablespoon chopped nuts I egg Apricot jam 3-4 oz. yellow glacé icing Nuts and citron peel for decoration

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