Difference between revisions of "Scottish Fancies"
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* ¼ teaspoon [[vanilla]] | * ¼ teaspoon [[vanilla]] | ||
| − | == | + | == Procedures == |
# First beat [[egg]] until light, add gradually [[granulated sugar|sugar]], and then stir in remaining ingredients. | # First beat [[egg]] until light, add gradually [[granulated sugar|sugar]], and then stir in remaining ingredients. | ||
# Drop mixture by teaspoonfuls on a thoroughly greased inverted dripping-pan one inch apart. | # Drop mixture by teaspoonfuls on a thoroughly greased inverted dripping-pan one inch apart. | ||
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[[Category:Drop cookie Recipes]] | [[Category:Drop cookie Recipes]] | ||
[[Category:Rolled oats Recipes]] | [[Category:Rolled oats Recipes]] | ||
| − | [[Category:Scottish | + | [[Category:Scottish cuisine]] |
| + | [[Category:Snack Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Latest revision as of 10:20, 15 July 2012
Ingredients
Procedures
- First beat egg until light, add gradually sugar, and then stir in remaining ingredients.
- Drop mixture by teaspoonfuls on a thoroughly greased inverted dripping-pan one inch apart.
- Spread into circular shape with a case knife first dipped in cold water.
- Bake in a moderate oven until delicately browned.
Varitaions
To give variety use ⅔ cup rolled oats and fill cup with shredded coconut.
