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4325 Finger Biscuit Paste
- Difficulty
Medium
Published 1903
Ingredients
500 g 1 lb 2 oz 16
Method
Whisk the sugar and egg yolks in a basin until it becomes thick and white and reaches the ribbon stage. Add the flavouring, then rain in the flour, then the stiffly beaten egg whites, folding and cutting in with a spoon so as to keep the mixture light.
Place the mixture in a piping bag with a plain
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