Pastry Fingers

Ingredients

• ½ cup pastry flour
• 2 cups entire wheat flour
• 1 teaspoon salt
• 3 tablespoons Crisco
• ½ cup butter

Method

1. 1

   Sift flours and salt into basin, add Crisco and butter, cut into flours until finely divided.

2. 2

   Rub in with fingertips and make into stiff paste with cold water.

3. 3

   Roll out to ½ inch thickness, cut into finger shapes, lay on Criscoed tins and bake for 7 to 10 minutes in hot oven.

4. 4

   Cool, brush with egg white, sprinkle with salted pine nuts, and return to oven to brown.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 146. The excerpt below is the record exactly as published.

Pastry Fingers Lalla Rookh Coffee *Pastry Fingers—Sift % cup pastry flour, 2 cups entire wheat flour, and 1 teaspoon salt into basin, add 3 tablespoons Crisco, and % cup butter

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