John Greenhalgh, owner of Avenell Brothers, loves collecting vintage homewares like the picnic tin pictured, and a biscuit pusher. The Pusher Biscuit recipe has been converted from the original CWA recipe published in Bundaberg Branch Cookery Book in 1931, which Avenell Bros advertised in.
- 170g Butter
- 85g Icing Sugar
- 225g Sifted Flour
- Almond essence.
- Beat the butter and icing sugar until white
- Add the sifted flour and almond essence.
- Mix thoroughly, turn out on floured board, knead until smooth
- Put through a pusher.
NOTE: you can use a cookie press or wide nozzle on a piping bag in lieu of a pusher.