Clotted Cream Cakes

Ingredients

• lib. of flour
• i pint of clotted Cream
• Jib. of butter
• small quantity of salt
• beaten yolk of eggs

Method

1. 1

   Sift flour onto a paste-board, make a well, add salt and clotted cream, mix, cover, and let stand for 30 minutes.

2. 2

   Warm butter, beat until creamy, work into the paste, fold and roll out five times.

3. 3

   Cut into small cakes, brush with beaten egg, and bake in a brisk oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 540. The excerpt below is the record exactly as published.

lib. of flour on to a paste-board, and make a well in the centre, in which put a small quantity of salt and i pint of clotted Cream ; work the flour in gradually with the Cream until all is mixed, then cover the dough with a cloth, and let it stand for half-an-hour. Slightly warm Jib. of butter, and beat it until creamy, then work it into the paste ; fold and roll the paste out five times, as for puff paste, then with a tin cutter, about ljin. in diameter, cut the paste into small cakes. Lay them on floured baking- sheets, brush over with a paste-brush dipped in beaten yolk of eggs

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