Old Recipe: English Tea Cakes
Beat 1/4 pound of butter with 1/4 pound of sugar to a cream. Add 1 egg
and 1 teaspoonful each of cinnamon and mace. Mix with 6 ounces of sifted
flour, a pinch of salt and milk enough to make a stiff dough; then roll
out very thin. Cut into round cakes and bake in a quick oven until done.
Modern Recipe: English Tea Cakes
1 3/4 c. flour, sifted
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
3/4 c. sugar
3 tbsp. milk
1/2 c. Citron (or candied peel), finely chopped
1/2 c. currants
1 egg white, slightly beaten
Combine flour, baking powder and salt. Cream butter; gradually beat in sugar and egg. Add milk, citron, currants and flour mixture. Blend thoroughly. Chill. Roll dough between palms of hands into balls the size of walnuts. Dip tops in egg white, then sugar. Place with sugared side up 2 inches apart on greased baking sheet.Bake in 400 degree preheated oven for 12 to 15 minutes. Makes about 3 dozen.