Short Cakes

Ingredients

• Rub 10 oz. of butter
• into 1 lb. of sifted flour
• and 1/2 oz. of salt
• and 1/2 oz. of caster sugar
• pour in 1/2 pint of water

Method

1. 1

   Rub butter into flour until absorbed, add salt and sugar.

2. 2

   Make a bay in the flour, pour in water, mix until smooth.

3. 3

   Knead, let stand for one hour, roll out to 1/2 inch thick, cut, and bake.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 36. The excerpt below is the record exactly as published.

into lib. of sifted flour ; mix in lib. of caster sugar and 1 large table-spoonful of powdered cin- namon, and make into a dough with three well-beaten eggs. Roll it out into a sheet, cut it in round Cakes, and bake them in a quick oven ; they will require but a few minutes to bake. (3) Rub 12oz. of lard into 3Jlb. of flour, mix in 12oz. of sugar and Joz. of volatile salt, adding sufficient milk to dissolve the sugar and salt. Roll it out to about Jin. in thickness, cut out with a small round cutter, dock each one well, and pinch round the edges with the thumb and finger. Put them on wiped but not greased tins, and bake in a moderate oven. Scrap Cakes. — These are made with a breakfast-cupful of the browned scraps which are left after pork-fat has been rended down, minced small, put into a basin, and rubbed into Jib. of flour. Add 2 table-spoonfuls of moist sugar, Jib. of currants, washed and dried, Joz. of finely-chopped candied peel, a little grated nutmeg, and 1 pinch of salt, all mixed together and moistened with a sufficient quantity of water to make a light paste. Roll out the paste, and cut it into Cakes with a round biscuit-cutter. Put them on a baking- sheet, and bake in a quick oven for twenty minutes. A tea- spoonful of baking-powder makes these Cakes a little lighter. Sea Cakes. — Take lib. of ground almonds. Rub the yolks of twelve hard-boiled eggs through a fine sieve. Make a smooth paste with the eggs, almonds, and lib. of sugar, Jib. of warmed butter, the zest (grated peel) of two lemons, Jib. of flour, loz. of powdered cinnamon, and a little milk. Roll out the paste to Jin. in thickness, and cut it into rounds with a biscuit- cutter. Brush the Cakes over with egg, and bake in a slack oven till done. Short Cakes. — (1) Large. — Rub lOoz. of butter into lib. of sifted flour until quite absorbed, and then add Joz. of salt and Joz. of caster sugar. Make a bay in the flour, and pour in J pint of water ;

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