Cocoanut Biscuits

Ingredients

• i lb. sugar
• 3 eggs
• ^ cup of butter
• ^ lb. flour
• 3 tablespoonfuls cocoanut powder

Method

1. 1

   Beat the butter and sugar to a cream, mix the baking powder and cocoanut with the flour and add to the butter and sugar, then add the eggs (well beaten).

2. 2

   Bake for ten minutes in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 115. The excerpt below is the record exactly as published.

3 eggs Essence of lemon or vanilla. Mode. — Beat the eggs very well, mix with the butter (beaten to a cream) sugar, cornflour, milk, eggs and essence. Beat the mixture for twenty minutes and bake in a hot oven, 692— SNOW CAKE. 1 lb. arrowroot ^ lb. sugar i lb. butter 6 eggs (the whites) Essence of lemon. Mode. — Beat the butter to a cream, stir in the sugar and arrowroot gradually, at the same time beating the mixture well, whisk the whites of the eggs to a stiff froth, then add them to the other ingredients and beat well for twenty minutes and add the essence of lemon. Bake in a moderate oven for one and a half hours. 693— SPONGE CAKE. 4 eggs 4 tablespoonfuls sugar 1 dessertspoonful of butter Small cup of sugar Salt. Mode. — Beat the eggs for fifteen minutes, add the sugar, flour and salt and then the butter, (beaten to a cream.) Bake in a greased cake tin for fifteen to twenty minutes. 694— SPONGE CAKE (Another way). 6 eggs 6 ozs. flour 6 ozs. sugar Essence of lemon Cakes. Mode. — Separate the whites of the eggs from the yolks, beat the whites to a stiff froth, mix the sugar well with the yolks, then stir with the whites, sift the flour in gradu- ally (beating the eggs, etc., lightly all the time) flavour with the essence, then put in a tin, lined with greased paper and bake in a quick oven. 695— KING'S CAKE. J lb. butter 2 J ozs. sugar 2 J ozs. powdered almonds 1 finely chopped citron A little spice Baisins Rind of a lemon 2^ ozs. flour 4 eggs. Mode. — Beat the butter to a cream and grate into it the lemon rind, and with the sugar mix well, add the j^olks of the eggs, almonds, citron, spice, raisins and the flour, previously mixed with the whites of the eggs, when thoroughly amalgamated, put the mixture into a buttered tin and bake in a moderate oven, after it is baked turnout of the tin and ice, afterwards setting in a cool place. 696— AEROWEOOT CAKE. J lb. arrowroot ^ lb. sugar J lb. butter 3 eggs 1 tablespoonful Elliott's Queensland baking powder. Mode. — Mix the arrowroot, sugar, butter and baking powder together, then add the eggs (yolks and whites beaten separately). Bake in patty tins. 697— FEENCH CAKE. 3 tablespoonfuls butter 5 eggs 1^ teaspoonfuls baking soda 2 cups sugar 2 teaspoonfuls cream of tartar 1 cup of milk Essence of vanilla. Cakes. Mode — Mix the sugar and butter together and beat to a cream, add the cream of tartar, baking soda, essence, and the eggs beaten thoroughly, then add the milk and a little flour to thicken. Bake in a buttered cake tin for about fifteen minutes. 698— ANGELS CAKES. 1 lb. flour 1 cupful of sugar The whites of 6 eggs \ lb. butter Vanilla essence. Mode. — Eub tLo butter into the flour, add the sugar and a pinch of salt, beat the whites of the eggs to a stiff froth, stir in with the flour and sugar, add suflicient milk to make it moist enough to drop from the spoon ; butter some patty pans and put a spoonful of the mixture into each pan. Bake in a hot oven for nearly twenty minutes. 699— COCOANUT CAKE. 2 cups of sugar 1 cup of butter Yolks of 4 eggs 1^ cups of cold water Whites of 3 eggs 3 tablespoonfuls of Elliott's Grated cococanut Queensland baking 3 cups of flour powder. Mode. — Beat the sugar and butter together for twenty minutes, add the yolks and whites of the eggs beaten well (separately), then the flour, baking powder and water, mix all well together and bake in two sandwich tins ; when cold, ice the tops, then put the other cake on top, ice the whole of it and cover it with cocoanut. 700- CINNAMON BISCUITS. J lb. sugar J lb. butter 3 teaspoonfuls of cinnamon Elour. Mode. — Beat the sugar and butter to a cream, add the cinnamon and enough flour to make it into a thick paste, roll out very thin and cut into rounds ; bake in a quick oven on a tin with a Little flour sprinkled on it. Cakes. 701— BEANDY SNAPS. ^ lb. ffour 2 ozs. butter f lb. moist sugar J lb, treacle. Mode. — Mix all together, roll out on a floured slab to the thickness of a shilling, and with a plain cutter, cut them five or six inches in diameter ; put them in slightly greased tins and bake in a moderate oven for ten minutes, 702-~EOCK CAKES. f lb. flour 1 teaspoonful of Elliott's ^ lb. sugar Queensland baking 2 ozs. candied orange or powder lemon peel ^ lb. currants 2 tablespoonfuls of milk ^ butter 2 eggs. Mode. — Put all the dry ingredients into a basin, beat the butter to a cream and beat the eggs with the milk ; now add the butter to the ingredients in the basin, then mix to a very stiff dough with the eggs and milk. Bake on a greased baking tin in little rocky pieces in a quick- oven for twenty minutes. 703— DESSEET CAKES. 2 tablespoonfuls of butter 2 eggs 4 tablespoonfuls of milk 1 cup of flour 1 cup of sugar A few drops of essence of vanilla or lemon. Mode. — Mix the flour, sugar, essence and butter together, then add the eggs well beaten up, and lastly the milk. Bake in a moderately quick oven. 704— CAEAWAY CAKE. ^ cup of butter 1 cup of sugar 3 eggs 2 cups of flour Caraway seeds. Cakes. Mode, — Beat the butter to a creairi, then add the sugar to it, beat well thoroughly the yolks and the whites of the eggs separately, add the flour to them and mix all together. Bake in a quick oven for fifteen minutes. 705— COCOAlSrUT BISCUITS. i lb. sugar 3 eggs ^ cup of butter 2 teaspoon fuls of Elliott's f lb. flour Queensland baking 3 tablespoonfuls cocoanut powder

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