Cream Honey Cakes

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

1 lb. fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/4 lb. good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
3 ozs. castor sugar ↝ Sugars, granulated [Sweets]
a good pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
2 yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
11/2 ozs. Borwick’s baking powder ↝ Baobab powder [Fruits and Fruit Juices]
1 pt. cold milk ↝ Milk, NFS [Milk, reduced fat]
sweetened milk ↝ Milk, NFS [Milk, reduced fat]
honey ↝ Honey [Sweets]

Instructions (9)

Pass the flour through a fine wire sieve.
Work in the butter until smooth.
Mix in the castor sugar, salt, egg yolks, baking powder, and milk.
Roll the dough lightly.
Cut the dough into fancy shapes.
Brush the shapes with sweetened milk.
Bake in a moderate oven for about 20 minutes.
Serve very hot with honey poured over.
They may be served plain if preferred.

Original Text

Cream Honey Cakes.
Take 1 lb. fine flour, pass it through a fine wire sieve, work in ¼ lb. good butter till smooth. Mix in 3 ozs. castor sugar and a good pinch of salt, 2 yolks of eggs, 1½ ozs. Borwick’s baking powder, 1 pt. cold milk, roll lightly, and cut into fancy shapes; brush them over with sweetened milk, bake in a moderate oven for about 20 minutes. Serve very hot with honey poured over. They may be served plain if preferred.

Notes

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