Tea Cakes

Ingredients

• 2 teaspoonfuls Elliott's Queensland baking powder
• 1 lb. flour
• 3 ozs. butter
• 0.5 pt. milk
• 2 ozs. sugar
• 2 eggs
• Pinch of salt

Method

1. 1

   Sift the flour, baking powder and salt into a basin, rub to this the butter and sugar; beat the eggs, and, with the half pint of milk, add gradually; mix into a nice light dough, knead quickly and lightly for a minute or two till smooth, lay onto a baking board, divide in two, flatten into round cakes, make a hole in the centre and brush over with milk or egg.

2. 2

   Bake in a brisk oven about twenty minutes, split open, butter and serve hot.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 111. The excerpt below is the record exactly as published.

TEA CAKES. 2 teaspoonfuls Elliott's Queens- 1 lb. flour land baking powder 3 ozs. butter J pt. milk Pinch of salt 2 ozs. sugar 2 eggs

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