Tunbridge Cakes

Ingredients

• £lb. of dried and finely-sifted flour
• 2oz. of well-washed or fresh butter
• 1 pinch of salt
• 2oz. of caraway-seeds
• 4oz. of finely-powdered loaf sugar
• sufficient cold water to make it into a stiff paste

Method

1. 1

   Rub the butter into the flour, add salt, caraway seeds, and sugar.

2. 2

   Mix in enough cold water to form a stiff paste.

3. 3

   Roll out thin, cut into rounds, prick holes in the tops, and bake in a moderate oven for 15 to 30 minutes.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 55. The excerpt below is the record exactly as published.

Tunbridge Cakes. — Put £lb. of dried and finely-sifted flour into a basin, and rub into it 2oz. of well-washed or fresh butter ; then add 1 pinch of salt (or it may be better if put into the flour before it is sifted), 2oz. of caraway-seeds, 4oz. of finely-powdered loaf sugar, and sufficient cold water to make it into a stiff paste

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