Oblong biscuits (she has "nice?" written here; this is perhaps a name brand?)
1 1/2
tb
Rum
1/2
c
Milk
4
oz
Butter
1/2
c
Castor sugar (granulated)
2
Eggs
4
oz
Ground almonds
3
dr
Almond essence; more or less
1/2
c
Milk; extra
Toasted slivered almonds
INSTRUCTIONS
Cream butter & sugar until light. Separate eggs (hm, she doesn't say how
far -- at least she doesn't instruct us to pinch the salt). Beat yolks
into creamed mixture. Add ground almonds, almond essence and extra 1/2 cup
milk. Beat whites stiffly & fold in.
Arrange the biscuits in 2 rows lengthwise. Dunk in rum and milk (just) and
spread with almond mixture and then more biscuits. Continue and on top
layer put a layer of almond and then cover each with whipped cream and
toasted almonds. Keep chilled until ready to serve.
Hm, instructions are a little confusing. I'll ask her next time I see her
if I can remember, but I think it might be easier to drizzle the rum/milk
mixture on the biscuits rather than to dunk them. Whatever.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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