| How To Cook: |
|
|
1. Mix all the dry ingredients.
|
2. Beat the egg white until just frothy, add a few drops of vanilla essence and add to the dry ingredients.
|
3. The mixture should be of a stiff enough consistency to keep its shape when piped; if necessary, moisten slightly with a little sherry.
|
4. Pipe in different small shapes with a forcing bag and star nozzle on to a well-greased and floured tray or on to silicone paper.
|
5. Decorate with tiny pieces of angelica and crystallized cherry, then bake in a moderate oven (350°F) for about 15 minutes.
|
