Sly Cakes

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 (11)
Instructions (8)
  1. Make a smooth paste with flour, caster sugar, salt, spice, and enough cold water to work it all to a smooth, stiff paste.
  2. Roll it out three times, spreading 1oz. to 2oz. of fat on it each time, as in making puff pastry.
  3. Finally roll it out fairly thin, and cut it in squares or rounds.
  4. Cover half these with well-washed and dried currants that have been previously moistened with a little rum (a tablespoonful of rum for 4oz. of currants).
  5. Cover with the rest of the pieces, press these lightly together sandwich fashion.
  6. Brush them over with a tablespoonful of sugar dissolved with 1/2oz. of butter in two tablespoonfuls of milk (used whilst hot).
  7. Bake in a sharp oven.
  8. Use hot or cold.
Original Text · last edited 4 days ago
Sly Cakes.—Make a smooth paste with ¾lb. flour, 1¾oz. caster sugar, a pinch of salt, a good pinch of spice, and enough cold water to work it all to a smooth, stiff paste, then roll it out three times, spreading 1oz. to 2oz. of fat on it each time, as in making puff pastry. Finally roll it out fairly thin, and cut it in squares or rounds. Cover half these with well-washed and dried currants that have been previously moistened with a little rum (a tablespoonful of rum for 4oz. of currants), cover with the rest of the pieces, press these lightly together sandwich fashion, brush them over with a tablespoonful of sugar dissolved with ½oz. of butter in two tablespoonfuls of milk (used whilst hot), and bake in a sharp oven. Use hot or cold.
Notes
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