Every so often you come across a recipe and you think ‘What? there must be a printing error or a spelling mistake!’ Tufted biscuits? Tufted?
I read the recipe through and yes, they are, they are tufted biscuits and I found it in an old Yugoslavian recipe book, published thirty years ago. The measurements are in imperail and in Yugoslavian – dags, 25 dags = 9oz!
- 9 oz butter
- 9 oz sugar
- 9 oz crushed walnuts
- 4 eggs, separated
- 18 oz flour (I’m guessing plain)
- apricot jam
- reserve a handful of nuts and a similar quantity of sugar then mix the rest with the butter and flour
- stir in the egg yolks then pull together to form pastry (you may need a little milk if it is really dry)
- roll out the pastry really thinly to about ¼ inch or less and cut out into small circles, about 1¼ inches across
- beat the egg whites until they are stiff and carefully add the reserved sugar and nuts
- Put a little meringue onto each biscuit, pulling it up into a tuft (you see! Tufted biscuits!)
- bake in a moderate oven – it doesn’t say how long for, but I would guess 10-15 mins
- stick the biscuits together in twos with the jam
They sound such fun, I think I am going to try and make some!
Lois Elsden 