May 8, 2015

Finest Hour 111, Summer 2001

Page 48

By Georgina Landemare, Churchill family cook, 1940s-1950s

Updated and annotated for the modern kitchen by Barbara Langworth (b_langworth@ conknet.com)


“We picnicked near a river in the Atlas foothills against a background of prickly pear… [Beaverbrook] was greatly impressed by the antagonism of the Moorish and Jewish children who refused to play with one another…. We fed them with biscuits, cakes and oranges…. JOHN COLVILLE, FRINGES OF POWER: DOWNING STREET DIARIES 1940-1955 (1985)

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The American word “cookie” comes from the Dutch koekje meaning “little cake.” The closest thing in Britain would be a “sweet biscuit.” The word “biscuit” is from the French bis cuit, (twice cooked) which may have originally referred to sea biscuits, cooked twice to keep them crisp.

MACAROONS

3/4 lb. finely ground almonds
1/2 lb [2 cups] icing [powdered] sugar, sifted
2 whipped egg whites
2 unwhipped egg whites
Baking [parchment/rice] paper
Blanched almonds for top

Mix together the ground almonds and sugar, add the two unwhipped whites. Work this well together. Gradually fold in the whipped whites. Place a spoonful of mixture on the paper on a baking sheet, allowing room around each macaroon for spreading. Put half a blanched almond on the centre of each macaroon. Bake at 300°F for 20 minutes. Don’t allow to brown. Remove while still warm.

CHOCOLATE CRESCENTS

6 oz butter [softened]
6 oz [3/4 cup] granulated sugar
6 oz finely chopped nuts
6 oz [1 1/4 cup] flour
6 oz [1/2 cup] chocolate powder [cocoa]
1 egg yolk

Glace icing
1/2 lb [2 cups] icing [powdered] sugar, sifted
2 TB warm water.
Add water gradually until icing is of a coating consistency

Cream butter and sugar until light and fluffy. Mix cocoa, nuts and flour together and slowly add to mixture, beating gently. Add egg yolk. If it is still crumbly, add water by the tablespoon [1-3] until dough forms a ball. Roll out and cut into crescent shapes about 1/4 inch thick. If cut too thin the cookies will burn. Bake at 350°F for about 15 min. When cold, glaze with icing.

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