Rock Cakes—II

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 (8)

1/2 lb. self-raising flour ↝ Wheat flour, white, all-purpose, self-rising, enriched [Cereal Grains and Pasta]
1 egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/4 lb. Demerara sugar ↝ Sugar, turbinado [Sweets]
1/2 tea-cup milk ↝ Milk, NFS [Milk, reduced fat]
1/4 lb. butter and lard mixed ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 ozs. currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
Candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1 table-spoon desiccated cocoanut ↝ Nuts, coconut meat, dried (desiccated), creamed [Nut and Seed Products]

Instructions (3)

Mix flour, sugar, butter, currants and cocoanut well, then add the egg and milk.
If the butter is soft it will not require all the milk, for they are better mixed as dry as possible.
Put the mixture in rough pieces on a tin, and bake in a rather quick oven for fifteen or twenty minutes.

Original Text

Rock Cakes—II

¹⁄₂ lb. self-raising flour 1 egg ¹⁄₄ lb. Demerara sugar ¹⁄₂ tea-cup milk ¹⁄₄ lb. butter and lard mixed 2 ozs. currants Candied peel 1 table-spoon desiccated cocoanut

Mix flour, sugar, butter, currants and cocoanut well, then add the egg and milk. If the butter is soft it will not require all the milk, for they are better mixed as dry as possible. Put the mixture in rough pieces on a tin, and bake in a rather quick oven for fifteen or twenty minutes.

Notes

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