Small Sugar Cakes

Ingredients

• half a pound of butter
• each pound of flour
• three-quarters of a pound of dry sifted sugar
• two large eggs
• a slight pinch of salt

Method

1. 1

   Work butter into flour, blend with sugar and flavorings.

2. 2

   Moisten with eggs to form a paste, roll out and stamp or drop onto baking sheets.

3. 3

   Bake in a slow oven for about 20 minutes.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 484. The excerpt below is the record exactly as published.

SMALL SUGAR CAKES OF VARIOUS KINDS. To make very sweet rich sugar cakes mingle, first working it very small with the fingers, half a pound of butter with each pound of flour : if more than this proportion be used the paste will be too soft to permit the addition of the proper number of eggs. Next, blend thoroughly with these three-quarters of a pound of dry sifted sugar, and the grated rinds of two small fresh lemons (for lemon-cakes the strained juice of one is generally added), or a dessertspoonful of cinnamon freshly pounded ; or from one ounce to two ounces of car- raway-seeds; or a similar proportion of the finest powdered ginger ; or three-quarters of a pound of very dry well cleaned currants. A slight pinch of salt should be thrown in with the sugar. If to be made into flat cakes proceed to moisten these ingredients gradually with from two eggs to four slightly whisked, and when they form a firm paste, proceed quickly to roll and to stamp them out with a cake tin; for as the sugar dissolves with the moisture of the eggs, the paste will otherwise become so lithe as to adhere to the board and roller. When it is to be merely dropped on the baking-sheets, it will require an additional egg or more. The cakes should then be placed quite two inches apart, as they will spread in the baking. Five ounces of butter with six of sugar to the pound of flour, two large eggs

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