Cocoanut Biscuits
From Hilda's diary of a Cape housekeeper, 1902
Recipe from Miss May Van Renen.
Presented as published in 1902. 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 Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 97. The excerpt below is the record exactly as published.
COCOANUT BISCUITS Dec. Grated nutmeg, and spoonful of crushed anise-seed. A tablespoonful of baking-powder (self-raising flour may be used). 3 ozs. butter (or 2 ozs. butter and i oz. ox-marrow). Mix as you would scones or bread with milk ; if wanted very nice, add two or three eggs. Roll into loaves, and bake in a quick oven for an hour. This quantity will make two good loaves. Very nice for luncheon or tea with butter. Tea Cakes (Miss Becker’s, a German recipe). — f lb. butter, stirred to a cream. 6 ozs. fine sugar. I egg. I lb. flour. Vanilla or lemon flavouring. Stir all well together and roll out thinly. Cut into fancy shapes, or with a small round tin. Egg over and strew with sugar mixed with pounded almonds. . Cocoanut Biscuits (Miss May Van Renen’s). — 6 ozs. sugar, stirred well together with yolk of one egg. ^ lb. desiccated cocoanut. The whites of four eggs
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