Ground Rice Biscuits
¹⁄₂ lb. ground rice
¹⁄₂ lb. flour
¹⁄₂ lb. castor sugar
¹⁄₂ lb. butter
2 eggs
1 tea-spoonful of baking powder
Mix the baking powder with the flour and ground rice, and then rub the butter into it. Add the well-beaten eggs. Roll out on a board and cut into rounds about the size of a five-shilling piece. Bake on a floured tin.
Hazel Nut Biscuits
4 ozs. hazel nuts
1 oz. sweet almonds
Whites of two eggs
6 ozs. powdered sugar
Flour
Blanch the nuts and pound them, but not very finely. Beat the whites to a stiff froth. Mix them with the nuts. Add the sugar. Mix in sufficient flour to make a paste. Roll it out on a board as thin as possible. Cut into small rounds. Bake on buttered tins in a slow oven.
*Kletskoppen
7 ozs. flour
12 ozs. brown sugar
4 ozs. almonds
2 ozs. butter
Mix sugar and butter together. Add the flour and the almonds blanched and chopped. Divide into small cakes. Bake in a quick oven.