Difference between revisions of "Tea Biscuits II"
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* [[butter]] and [[flour]] for greasing and dusting the pan | * [[butter]] and [[flour]] for greasing and dusting the pan | ||
| − | == | + | == Procedures == |
# Beat the [[egg]]s with the [[granulated sugar|sugar]], add creamed [[butter]], mix well, then add [[flour]], [[rum]] and [[raisins]] and mix again. | # Beat the [[egg]]s with the [[granulated sugar|sugar]], add creamed [[butter]], mix well, then add [[flour]], [[rum]] and [[raisins]] and mix again. | ||
# Butter a baking sheet, dust with [[flour]] and keep handy. | # Butter a baking sheet, dust with [[flour]] and keep handy. | ||
Latest revision as of 17:57, 29 June 2012
Description
In Romanian: Pesmeciori pentru ceai
Ingredients
- 4.5 oz / 125 g butter
- 4.5 oz / 125 g confectioner's sugar
- 4 oz / 100 g flour
- 2 eggs
- 4 oz / 100 g small dark raisins
- 2 tablespoons rum
- butter and flour for greasing and dusting the pan
Procedures
- Beat the eggs with the sugar, add creamed butter, mix well, then add flour, rum and raisins and mix again.
- Butter a baking sheet, dust with flour and keep handy.
- With a wet teaspoon, take a half-teaspoon of the prepared mixture and place on the baking sheet.
- Repeat this procedure until you have all little piles of the batter on the baking sheet.
- Bake at medium heat.
- Do not over bake.
- When removing from the baking sheet, use a spatula.
