Currant Rock Cakes

Ingredients

• £ lb. flour
• 2 or 3 oz. sugar
• 3 oz. butter or lard
• 2 oz. currants
• Grated rind of £ lemon
• 1 oz. candied peel
• 1 egg
• A pinch of salt
• 1 tea-sp. baking powder
• A little milk

Method

1. 1

   Sieve flour, sugar, and baking powder into a basin.

2. 2

   Rub in butter until free from lumps.

3. 3

   Add currants, candied peel, and lemon rind.

4. 4

   Make a well in the center, beat the egg, and add it with enough milk to make a stiff paste.

5. 5

   Place heaps on a greased baking sheet, roughen with a fork, sprinkle with sugar, and bake until browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 902. The excerpt below is the record exactly as published.

Currant Rock Cakes £ lb. flour. 2 or 3 oz. sugar. 3 oz. butter or lard. 2 oz. currants. Grated rind of £ lemon, 1 oz. candied peel. 1 egg. A little milk. A pinch of salt. 1 tea-sp. baking powder

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