Cinnamon, Currant, and Caraway Cakes

Ingredients

• lib. of butter
• 3|lb. of flour
• lib. of caster sugar
• half milk
• half honey-water
• a little powdered Cinnamon
• a few caraway-seeds
• a few currants

Method

1. 1

   Rub the butter into the flour, make a bay in the centre, and add the caster sugar.

2. 2

   Moisten with milk and honey-water to form a dough.

3. 3

   Divide into three parts, mixing in the Cinnamon, caraway seeds, and currants respectively.

4. 4

   Roll out to 0.5 inch thick, cut into rounds, brush with milk, and bake in a moderate oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 364. The excerpt below is the record exactly as published.

Cinnamon, Currant, and Caraway Cakes.— Bub lib. of butter into 3|lb. of flour, then make a bay in the centre, and put in lib. of caster sugar ; moisten with half milk and half honey-water, and make into a dough. Divide the mass into three parts, mixing with one a little powdered Cinnamon, with another a few caraway-seeds, and with the third a few currants

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