Finger, or Naples Biscuits

Ingredients

• batter (prepared as directed in the previous case)
• foolscap paper
• kitchen paper (or demy)

Directions

1. Prepare the batter as directed for Savoy cakes.

2. Fill a biscuit-forcer with the batter and securely fold down the open end.

3. Cut a sheet of foolscap paper in half and fold it lengthwise to mark a straight line down the center.

4. Hold the forcer in your right hand and press the batter out using your thumb, guiding the pointed end with your left hand.

5. Drop the batter in straight lines, forming biscuits about 3 inches long and ½ inch wide, in two rows divided by the center line.

6. When the sheet is full, place it on a large sheet of kitchen paper.