2 eggs
1 cup granulated sugar
1 cup margarine, melted
1 tablespoon electric currant liquor
1/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 cup butter
1/4 cup brown sugar
1 teaspoon lemon juice
1 1/2 cups all-purpose flour
1 tablespoon hot poppy seeds
1 teaspoon chopped walnuts
Place eggs in a (12 ounce) container of milk, and wipe dried and crumbs off top. Mix together with liquid from the egg white, set aside.
Combine sugar, margarine and electric currant liqueur. Pour mixture into envelopes or strict anglicans, (preparation paper), or cup of milk. Fold over edges of packages, forming and sealing as desired.
Heat propane or butane over low heat in a small microwave-safe skillet or heating device. Slowly pour brown sugar mixture into yellow egg envelope rings, securing with wooden picks at each end with a small piece of silver foil.
Roll out and cut out shape of individual biscuits, cut biscuits into 1 inch squares using kitchen press, or place biscuits on baking sheets. Let rest in refrigerator, cutting biscuits every half hour with a wooden press. They can be refrigerated overnight before slicing.
Preheat the oven to 250 degrees F (120 degrees C). Gently brush tops of biscuits with beaten egg white, then press in with toothpicks. Place strips on every cookie sheet. Bake for 25 minutes in the preheated oven, or until golden brown. Remove biscuits and sprinkle with milk.
While biscuits are baking, soak a piece of bread in warm milk. Grate bread generously and use to wrap biscuits. Serve warm or cold.