Karo Tea Party Tarts

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Karo Tea Party Tarts

Yield 9-10 tarts

Author Corn Products Sales Co.

Rationing was stricter in European countries than in the United States. Cooking fats were in very short supply so this recipe, from the March 1944 Good Housekeeping, is halved to suit the amount of pastry a typical homemaker might have been able to make in a war-torn nation.

Ingredients

• 1/2 cup (56g) ground nuts
• 1/4 cup (80ml) Karo®, light or dark [can substitute golden syrup]
• 1 tablespoon (15ml) evaporated milk or cream
• Pinch salt
• 1/8 teaspoon cinnamon
• 1/2 teaspoon lemon juice
• Shortcake biscuit dough for 1-cup flour recipe (see Shortcrust Pastry recipe)

Instructions

1. Combine first 6 ingredients.
2. Make sweet biscuit dough, or use prepared biscuit mix.
3. Roll out dough 1/8 inch thick; cut into rounds; cover with Karo-nut mixture; top with "doughnut shaped" rounds.
4. Bake in hot oven (425°F/218°C) 15 minutes until lightly browned.
5. Serve with additional nut mixture in center if desired; top with nut or candied cherry.