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User Name Thread Name Subject Posted
Auxiris Gateaux de guerre (11) Gateaux de guerre 06 Dec 00

Just for a change from the stories, here's a recipe that dates from World War II and bears testimony to some of the shortages people had to deal with during the war. It doesn't require butter or eggs, but uses unpasteurised milk.





Cream skimmed from at least 2 litres of raw whole milk after it has been boiled then left to stand and cool off to lukewarm and then refrigerated, preferably overnight;
An equal amount of sugar;
4 or 5 teaspoonfuls of orange flower water;
1/2 teaspoonful of sodium bicarbonate;
Enough flour to make a firm dough that can be rolled and cut out.

Mix equal amounts of skimmed cream and sugar together. Add orange flower water and sodium bicarbonate. Add flour slowly until dough can be handled without sticking to hands and knead thoroughly. Roll out to about 1/8th of an inch (or 3 mm, for those of you who are not allergic to metric) thick and cut out with small biscuit cutters. Bake at about (I say about, because the recipe that I have does not specify a temperature) 350F or a bit hotter, depending on your oven, for about 10 to 12 minutes, or just until golden. Store in biscuit tins that close ti

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