FOR COATING THE BISCUITS
FROM: The New Complete International Jewish Cookbook by Evelyn Rose
Keeps 1 week at room temperature in an airtight container. Freeze 3 months.
This must be the definitive recipe for this famous Anglo-Jewish biscuit -
the inside will stay soft and moist, provided the balls are not overbaked.
Beat the whites until they form stiff peaks. Stir in all the remaining
ingredients, mixing until even in colour. Form into balls with wetted. Bake
on a greased tray at Gas No. 3 (325F / 160C) for 20 minutes, or until just
firm to the touch. Roll in icing sugar while warm and then again when cold.
VARIATION: Fold in 2 oz (50 g / 1/2 cup) finely chopped walnuts before
forming the balls.
Posted to JEWISH-FOOD digest V96 #092
From: cbmcam <cbmcam@cyberramp.net>
Date: Mon, 02 Dec 1996 18:26:48 -0600
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