York Cakes

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

1/2 lb. fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
6 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 oz. castor sugar ↝ Sugars, granulated [Sweets]
1 yolk ↝ Egg, yolk only, raw [Eggs and omelets]
A little milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (4)

Rub the butter into the flour.
Add the yolk previously well beaten, and then sufficient milk to mix into a paste.
Roll out about three-quarters of an inch thick, and cut into squares about two and a half inches square, and cut these again into triangles.
Bake on a floured tin until a delicate brown.

Original Text

*York Cakes

¹⁄₂ lb. fine flour 6 ozs. butter 1 oz. castor sugar 1 yolk A little milk

Rub the butter into the flour. Add the yolk previously well beaten, and then sufficient milk to mix into a paste. Roll out about three-quarters of an inch thick, and cut into squares about two and a half inches square, and cut these again into triangles. Bake on a floured tin until a delicate brown.

[Pg 124]

Notes

—