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Bunty Creams

Author/Submitted by:
Servings: 12
Categories: Cookies / Desserts

2    Sticks butter
1/2  c  Granulated sugar
2  ts  Light corn syrup
1 2/3  c  Flour, all-purpose
1/2  c  Cornflakes
2  ts  Baking powder
1  t  Bicarbonate of soda
1/2  ts  Vanilla extract
    -----BUTTERCREAM (OPT-----
6  tb  Butter, softened
3/4  c  Confectioner's sugar
    Vanilla extract

This recipe comes from Annette Stephen. She lives with us here, at Kinloch House, and does all the baking for the guests' teas. These are my most favourite of all the good things she makes. This recipe will give 11-12 finished biscuits (cookies) once they are sand- wiched together with vanilla buttercream. If you prefer a plainer biscuit (cookie), just leave them single, without the buttercream. Beat the butter until softened, then gradually add the sugar and syrup and beat until well creamed. Mix in the dry ingredients and the vanilla. Roll into balls and arrange on baking sheets. Bake in a preheated oven (300"F / 150C / gas 2) for 10-12 minutes, until they are golden brown. When you take them out of the oven, let them sit on the baking sheets for a minute, then carefully lift them off to finish cooling on wire racks. Sandwich them together, if you like, with buttercream, made by beating the butter well with the sifted sugar and a few drops of vanilla. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" ====================================================================== ==== BBS: WinQuest PC Date: 08-10-96 (00:43) Number: 18370 From: PAUL MACGREGOR Refer#: NONE To: LISA WILSON Recvd: NO Subj: repost of scottish recipe Conf: (591) RECIPES From: Paul Macgregor Date: 08-10-96 (00:42)

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