Geneva Squares

Ingredients

• 1 egg
• 1 tea-sp. baking powder
• A little milk
• 2 oz. sweet almonds
• 1 tea-sp. mixed spice
• 3 eggs

Method

1. 1

   Put the butter into a warm basin, and beat it with a wooden spoon until soft and creamy.

2. 2

   Add the sugar, yolks of eggs, and brandy, and mix well together.

3. 3

   Then work in the flour by degrees, and add a little milk if necessary.

4. 4

   Lastly add the currants well cleaned.

5. 5

   When smooth and free from cracks, cover the paste over, and let it stand in a cool place 1 hour at least.

6. 6

   Then roll out on a floured board to rather less than ½ inch in thickness.

7. 7

   Cut out in rounds about 5 inches in diameter, and place the cakes on a greased tin.

8. 8

   Bake in a moderate oven until brown and crisp.

9. 9

   When nearly ready, brush the cakes over with slightly beaten white of egg, and dredge them with castor or icing sugar.

10. 10

    Cool the cakes on a sieve or wire cake stand.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 904. The excerpt below is the record exactly as published.

Geneva Squares Pastry. 1 egg. 1 tea-sp. baking powder. A little milk. Mixture. 2 oz. sweet almonds. 1 tea-sp. mixed spice. 1 tea-sp. baking powder 3 eggs

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