Vienna Cakes

Ingredients

• 12 ozs. of flour
• 3 ozs. of sugar
• 3 ozs. of Cottolene
• 1 egg
• 3 ozs. of butter
• 1 lb. of flour
• 8 ozs. of butter
• 8 ozs. of Cottolene
• 5 ozs. of icing sugar

Method

1. 1

   Make short paste by mixing the ingredients.

2. 2

   Roll out to about one-eighth of an inch thick, cut out with a round crinkled cutter.

3. 3

   Place a small spot of raspberry jam in the centre of each.

4. 4

   Mix the second set of ingredients until smooth, place a spoonful in each cake, roughen the tops with a fork.

5. 5

   Bake in a moderate oven, dust with fine sugar when cold.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 97. The excerpt below is the record exactly as published.

VIENNA CAKES. Make short paste in the same manner as the last mixing by using the following : — 12 ozs. of flour j 3 ozs. of sugar 3 ozs. of Cottolene J 1 egg 3 ozs. of butter Roll this paste out to about one-eighth of an inch in thickness, and cut out with a round crinkled cutter, so as the pieces will fit some crinkled shapes of about one inch wide at the bottom, tapering to two inches wide at the top. Place in your paste, shape it, and then place a very small spot of raspberry jam in the centre of each. Now place a spoonful of the following mixture in each cake. Well mix together until quite smooth and clear : — 1 lb. of flour 8 ozs. of butter 8 ozs. of Cottolene 5 ozs. of icing sugar

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