Elsie's fingers (from the 2016 Edmonds Cookery Book)
A recipe for small buttery biscuits with a crunchy coating from the 1923 Edmonds Cookery Book
- 125g butter
- 1 ½ tsp Edmonds baking powder
- 75g sugar
- 2 Tbsp sugar
- 1 egg
- 3 Tbsp finely chopped walnuts
- 1 ½ cups Edmonds standard flour
Preheat the oven to 180C. Line a baking tray with baking paper
Cream the butter and sugar until light and fluffy and beat in the egg. Then sift the flour and baking powder together and add to the creamed mixture.
Mix the sugar and walnuts together. Take tablespoonfuls of the mixture and roll into 6cm fingers, then roll each one in the sugar and walnuts. Place on the prepared tray.
Bake for about 15 minutes until golden. Leave on the tray for 1-2 minutes then place on a wire rack to cool.