Shortbread Cakes

Ingredients

• 4 0z. Brown & Poison’s ‘‘ Patent ”’ Corn Flour
• 6 oz. Butter
• ¥ oz. Paisley Flour
• 2oz. Castor Sugar
• 60 oz. Ordinary Flour
• ¥% oz. Lemon Peel
• 1 Yolk of Egg

Method

1. 1

   Measure out the ingredients.

2. 2

   Mix the three flours together.

3. 3

   Rub in the butter lightly and add the yolk of egg and the sugar.

4. 4

   Turn on to a floured pastry board, and knead till smooth.

5. 5

   Roll out quite thin, about 1/4 of an inch.

6. 6

   Cut into rounds with a fancy cutter.

7. 7

   Put a strip of peel in the centre of each.

8. 8

   Bake in a moderate oven 10 minutes.

9. 9

   Cool on a wire tray.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 7. The excerpt below is the record exactly as published.

6 oz. Ordinary Flour. 4;9Oz4 Butters 4 oz. Sugar. 3 Eggs. t.og., Candied Peel, 2, oz Cherries; Grated Rind of Half a Lemon. ; Measure out the ingredients. Butter a dozen patty tins, same as used for No.4. Beat the butter and sugar to a cream, add the eggs one by one, beating well. Mix together the Paisley Flour and ordinary flour, add them to the batter and mix lightly. Lastly add the fruit and lemon rind. Pour in the prepared tins, which should only be two-thirds filled, and bake for 20 minutes in a pretty hot oven. Cvol on a wire tray. N.8B.—Currants may be used instead of Cherries. No. 24.—DOUGH NUTS. 3, oz. Brown & Polson’s Paisley Flour. 6 oz, Ordinary Flour, 2 oz. Castor Sugar, 1 oz. Butter. 1 Egg A little Milk, Measure out the ingredients. Put the ordinary flour igte a basin, and rub the butter lightly into it. Add the sugar and the Paisley Flour, and mix thoroughly. Beat up the egg and add it with sufficient milk to make rather a stiff dough. Roll out less than a quarter of an inch thick. Cut into rounds with a plain cutter (2% inches in diameter), then cut out the centre with a smaller cutter. Fry the circles in smoking hot fat till a light brown. Drain off the fat on paper, and dust oyer with castor sugar, ‘ae 5 ie ‘ x: : Tay 16 ‘ . Small Cakes and Buns. No. 25.—ALMOND BUNS. 34, oz, Brown & Polson’s Paisley Flour. 2.02: ms a ‘* Patent” Corn Flour. 4 0z. Butter, 2 oz. Rice Flour. 3 oz. Castor Sugar. 14% oz. Ground Almonds. 2 Eggs. Measure out the ingredients. Butter one dozen patty tius, same as used for No. 4. Mix together the Corn Flour, Paisley Flour, and rice flour. Beat up the eggs. Beat the butter and sugar toa cream. Add to this the. eggs and the flour mixture alternately. Mix well, and stir in lightly the ground almonds. [Fill the tins half full, and bake in a moderately heated oven for fifteen or . twenty minutes. Cool on a wire tray. No. 26.-—SHORTBREAD CAKES. 4 0z. Brown & Poison’s ‘‘ Patent ”’ Corn Flour. 6 oz. Butter, ¥ oz. Paisley Flour. 2oz. Castor Sugar. 6o0z. Ordinary Flour. ¥% oz. Lemon Peel. 1 Yolk of Egg

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