Mix the flour, half
of the sugar, butter and egg whites well together. Put 6 heaps on a
greased baking tray and flatten these to large circles. Bake these 10
minutes at 180 degrees Celsius.
While they are still hot, fold them into a tea cup and allow them to
cool down. Take them out of the cups. In the meantime, add the remaining
sugar and the cinnamon and 4 tablespoons of water to the peaches, bring
to the boil and simmer for 15 minutes. Put this mixture into the cookie
cups.
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Soak the groats overnight in half a liter of water.
Cook the groats one hour in the water; add cinnamon, raisins, sugar
and red wine and cook fifteen minutes more. Dissolve the potato starch
in the red currant juice, add this to the groats mixture, stir well
and bring to the boil. Allow the soup to cool down before serving.
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