Fenloe

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (4)

equal parts of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
creamed butter (or a little less clotted cream) ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little milk ↝ Milk, NFS [Milk, reduced fat]
sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (5)

Make a dough with equal parts of sifted flour, creamed butter (or a little less clotted cream), a little milk, and sugar.
Use as little sweet milk as you can in mixing this.
Roll the paste out rather thin.
Stamp out with a fluted cutter.
Bake in a moderate oven till crisp and of a nice fawn tint.

Original Text · last edited 4 days ago

Fenloe.—Make a dough with equal parts of
sifted flour, creamed butter (or a little less clotted cream),
a little milk, and sugar. Use as little sweet milk as you
can in mixing this. Roll the paste out rather thin, stamp
out with a fluted cutter, and bake in a moderate oven till
crisp and of a nice fawn tint.

Notes

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