Tea-cakes. No. 3.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (12)
  1. Rub 1 oz. of fresh butter into 1 lb. of fine flour.
  2. Add a little salt and 1 oz. of baking powder.
  3. Mix very lightly into a dough with milk.
  4. Roll out till quarter of an inch thick.
  5. Cut out with a cutter.
  6. Bake in rather a quick oven on a buttered baking sheet until it is a nice gold colour.
  7. Have ready some warmed butter.
  8. Split the cakes as you would a muffin.
  9. Dip each half in the hot butter or spread butter over inside with a silver knife.
  10. Clap the halves together when enough buttered.
  11. Cut across.
  12. Serve hot in a heated muffin dish with cover.
Original Text
Tea-cakes. No. 3. (Mrs. Brandreth, 1887.) 1 lb. of fine flour, into it rub an oz. of fresh butter, add a little salt and an oz. of baking powder. Mix very lightly into a dough with milk. Roll out till quarter of an inch thick; cut out with a cutter and bake in rather a quick oven on a buttered baking sheet until it is a nice gold colour. Have ready some warmed butter; on a plate split the cakes as you would a muffin, and dip each half in the hot butter or spread butter over inside with a silver knife. Clap the halves together when enough buttered, cut across, and serve hot in a heated muffin dish with cover; each cake will make four pieces (not eight).
Notes
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