Normandy Short Cakes

Ingredients

• ½ pound sugar
• ½ pound fresh butter
• ½ pound flour

Method

1. 1

   Mix ½ pound sugar and ½ pound fresh butter to a cream, add ½ pound flour slowly, roll out thin, and cut in rounds.

2. 2

   Bake on oiled paper, in hot oven, and eat with cream cheese and fruit jam.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 55. The excerpt below is the record exactly as published.

NORMANDY SHORT CAKES. Mix ^2 pound sugar and ^ pound fresh butter to a cream, add ^ pound flour slowly, roll out thin, and cut in rounds. Bake on oiled paper, in hot oven, and eat with cream cheese and fruit jam. WESTPHALIAN BUTTER CAKES. Sift 3 pounds flour, add 2 cups sugar, 7 eggs well beaten, zest of i lemon, yi pint milk, and ^ pound of melted butter. Mix the butter with the sugar, add the eggs, then the milk and flour. Beat all well, spread on buttered pans, and set to rise. Butter the tops, dust with sugar, cinnamon, and chopped nuts, prick with a fork here and there, and bake till done. Serve hot, cut in slices, for lunch or tea. NORMANDY SPICE CAKE OR GINGERBREAD. This is the cake of the " gingerbread fairs," common in rural France. 162 With a Saucepan over the Sea Warm i pint molasses, add J^ pound fresh butter

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