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Easy chocolate biscuit recipe
This easy to make chocolate biscuit recipe is a real time saver and very nice for any party or snack.
CHOCOLATE BISCUIT
Cover three large baking pans with paper that has been well oiled
with washed butter. Over these dredge powdered sugar.
Melt in a cup one ounce of Walter Baker & Co.'s Premium
No. 1 Chocolate. Separate the whites and yolks of four eggs.
Add to the yolks a generous half cupful of powdered sugar,
and beat until light and firm. Add the melted chocolate, and
beat a few minutes longer.
Beat the whites of the eggs to a stiff, dry froth. Measure
out three-fourths of a cupful of sifted flour, and stir it
and the whites into the yolks. The whitesand flour must be
cut in as lightly as possible, and with very little stirring.
Drop the mixture in teaspoonfuls on the buttered paper. Sprinkle
powdered sugar over the cakes, and bake in a slow oven for
about fourteen or fifteen minutes. The mixture can be shaped
like lady fingers, if preferred.
CHOCOLATE WAFERS Grate four ounces of Walter Baker & Co.'s
Premium No. 1 Chocolate, and mix with it two tablespoonfuls
of flour and one-fourth of a teaspoonful each of cinnamon,
cloves and baking powder. Separate six eggs.
Add one cupful of powdered sugar to the yolks, and beat until
very light; then add the grated yellow rind and the juice
of half a lemon, and beat five minutes longer. Now add the
dry mixture, and with a spoon lightly cut in the whites, which
are first to be beaten to a stiff froth.
Pour the mixture into buttered shallow pans, having it about
half an inch thick. Bake in a moderate oven for half an hour.
When the cake is cool, spread a thin layer of currant jelly
over one sheet, and place the other sheet on this. Ice with
vanilla icing; and when this hardens, cut in squares. It is
particularly nice to serve with ice-cream.
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