SC - winter thoughts

[Richard Kappler II]

- -Poster: <Elysant at aol.com>

My Great Aunt Rosie's Custard Slices

(This recipe was dictated from my great aunt 23 years ago).  

Grease two baking trays.  If you need them to last (the 
slices), use shortcrust pastry, if they are to be eaten at 
once, you can use flaky pastry.

Mix 1 LB flour with 1/2 LB margarine.  Rub it in until 
the crumbs lump together when squeezed in the palm of 
the hand and then break up when put back into the bowl.
Sprinkle a little salt into it. Then, using your fork, 
mix it quietly with water, round and round until it's 
in a ball in your hands.

Roll it out with a rolling pin.  Put the tins on top 
and cut around the bottom for the correct fit.  Cook 
these until light brown (5 - 10 minutes).  Make a 
thick custard (Bird's English Custard Dessert), allow 
it to cool a little, then pour on top of one of the 
pastry crusts in the tin.  Turn the other tin upside 
down and let the other pastry case fall on top of the 
setting custard.  Make the icing with icing 
(confectioner's) sugar, water, and a white of an egg.

Then using a platter knife, and jug of hot water, 
tip the icing over the cream slice and smooth it over 
the top evenly with the platter knife.  When set cut 
up into oblongs or squares.
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================