Lancashire Girdle Cake

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 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Rub together 1/4 lb. flour, 1 oz. butter, and a pinch of salt as if making pastry.
  2. Work up into dough with warm milk, adding the rest of the flour gradually.
  3. Roll out thin (1/4 to 1/8 inch).
  4. Put a plate over, and cut it round.
  5. Bake on a greased girdle, turning once to brown both sides.
  6. Cut across in four pieces.
  7. Split and butter inside quickly.
  8. Serve in a warm napkin, putting dish over a basin full of hot water.
Original Text
Lancashire Girdle Cake. ¼ lb. flour (keep a little back), 1 oz. butter, a pinch of salt; rub together as if making pastry. Work up into dough with warm milk, adding the rest of the flour gradually, roll out thin (¼ to ⅛ inch). Put a plate over, and cut it round. Bake on a greased girdle, turning once to brown both sides. Cut across in four pieces. Split and butter inside quickly. Serve in a warm napkin, putting dish over a basin full of hot water. When buttering it is well to warm the butter a little to make it spread quickly, or cake gets chilled.
Notes
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