Girdle Cakes

Ingredients

• 6 oz. flour
• y2 teaspoonful baking powder
• 1 teaspoonful sugar
• 2 oz. currants
• 2 oz. butter
• about 1 gill sweet milk

Method

1. 1

   Cleanse the currants; rub the dripping into the flour lightly with the fingers in a basin; add the sugar, currants, and baking powder; stir in as much milk as will make a stiff dough.

2. 2

   Turn out the dough on a floured board; knead lightly; roll out about half an inch thick; cut out into small rounds with a tumbler or tin cutter.

3. 3

   Bake on a hot girdle for about ten minutes, turning them when cooked on one side.

4. 4

   When done, put them slanting against a plate to prevent them becoming sodden.

As published

This recipe was extracted from The school cookery book (1881), page 64. The excerpt below is the record exactly as published.

Girdle Cakes. — Required: 6 oz. flour; y2 tea- spoonful baking powder ; i teaspoonful sugar ; 2 oz. currants ; 1 oz. dripping or 2 oz. butter ; about 1 gill sweet milk. Cleanse the currants ; rub the dripping into the flour lightly with the fingers in a basin ; add the sugar, currants, and baking powder ; stir in as much milk as will make a stiff dough. Turn out the dough on a floured board ; knead lightly ; roll out about half an inch thick ; cut out into small rounds with a tumbler or tin cutter. Bake on a hot girdle for about ten minutes, turning them when cooked on one side. When done, put them slanting against a plate to pre- vent them becoming sodden. Flour and Water Scones. — Required: y lb. flour ; about V2 gill cold water ; a good pinch of salt. Mix the flour and salt together in a basin ; stir in enough cold water to make a stiff dough ; turn out on a floured board ; roll out very thin ; cut into small rounds with a tumbler or tin cutter. Bake on a hot girdle for about five or ten minutes, turning them when cooked on one side. Serve hot. These scones are made lighter by mixing a quarter teaspoonful baking powder

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