Title: The ‘Sure to Rise’ Cookery Book

Publication details: T. J. Edmonds, 1914, Christchurch

Part of: New Zealand Texts Collection

License: Creative Commons Attribution-Share Alike 3.0 New Zealand Licence

Carraway Biscuits.

• 1½ ℔s. of flour
• ½ ℔. butter
• ¾ ℔. Sugar
• 2 eggs
• 2 teaspoonfuls Edmonds' Baking Powder
• 2 ozs. currants
• 2 ozs. candied peel
• 1 teaspoonful carraway seeds
• Little milk

Rub the butter into the flour, add the sugar, baking powder, cleaned currants, carraway seeds, and finely-chopped candied peel. Mix to a stiff paste with the well-beaten eggs, and a little milk. Roll out on a floured board, cut into shapes, and bake in quick oven.