Cakes, Strawberry Short

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 (8)

1/2lb. each of fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
caster sugar ↝ Sugar, NFS [Sugars and honey]
butter (or clarified dripping) ↝ Butter, stick, unsalted [Dairy and Egg Products]
one egg yolk ↝ Egg, yolk only, raw [Eggs and omelets]
crushed strawberries ↝ Strawberries, raw [Fruits and Fruit Juices]
thick or clotted cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
Raspberries, whortle, or bilberries ↝ Raspberries, raw [Fruits and Fruit Juices]
sieved jam ↝ Jam [Jams, syrups, toppings]

Instructions (7)

Rub the butter, sugar, and flour well together.
Work it up to a nice dough with the egg yolk.
Roll it out very thin.
Cut it into rounds, squares, or triangles.
Bake in a moderate oven.
When cooked and cold, mask half the cakes with crushed strawberries mashed with thick or clotted cream.
Cover these sandwich-fashion with the other cakes, pressing them well together.

Original Text · last edited 4 days ago

Cakes, Strawberry Short.—To ½lb. each of fine flour, caster sugar, and butter (or clarified dripping), allow one egg yolk; rub the butter, sugar, and flour well together, and work it up to a nice dough with the egg yolk; then roll it out very thin, cut it into rounds, squares, or triangles, and bake in a moderate oven. When cooked and cold, mask half the cakes with crushed strawberries mashed with thick or clotted cream, and cover these sandwich-fashion with the other cakes, pressing them well together. Raspberries, whortle, or bilberries may all be used for these cakes (or even sieved jam and cream in winter),

Notes

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