Cheese Cakes

Ingredients

• 1 oz. Brown & Polson’s ‘“‘ Patent ”’ Corn Flour.
• % 0Z. Brown & Polson’s “ Raisley.”’
• 6 oz. Rough Puff Pastry (page 28).
• 3 0z. Butter.
• 3 oz. Sugar.
• 2 Eggs.
• 20z. Flour.
• 4 tea-spoonful Vanilla Essence.
• Jam.

Method

1. 1

   Roll out the pastry to about one-eighth inch in thickness, cut into a round with a cutter and line patty tins.

2. 2

   Put a half teaspoonful jam in each.

3. 3

   Cream together the butter and sugar, beat the eggs in thoroughly one at a time.

4. 4

   Mix together the flour, Corn Flour and Raisley.

5. 5

   Add to the mixture.

6. 6

   Then add the flavouring.

7. 7

   Put a teaspoonful of mixture into each prepared tin covering the jam.

8. 8

   Put two narrow strips of pastry across each and bake in a fairly hot oven about twenty minutes.

9. 9

   The grated rind of half a lemon may be used for flavouring instead of the vanilla essence.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 14. The excerpt below is the record exactly as published.

Cheese Cakes. 18 to 24 Cakes. Time 2 to 1 hour. 1 oz. Brown & Polson’s ‘“‘ Patent ”’ Corn Flour. % 0Z. Brown & Polson’s “ Raisley.”’ 6 oz. Rough Puff Pastry (page 28). 3 0z. Butter. 3 oz. Sugar. 2 Eggs. 20z. Flour. 4 tea-spoonful Vanilla Essence. Jam.

Cook this with the app: pantry check, scaling, and the assistant.