Take one pound of very fine
flower, and put to it half a pound of sugar. Add one pound of currants
well washed. When your flower is well mixed with the sugar and currants,
you must put in it a half a pound of melted butter, three spoonfuls
of milk, with the yolks of three new-laid eggs beat with it, some
nutmeg; and if you please, three spoonfuls of Sack.
When you have mixed your paste
well, you must put it in a dish by the fire, till it be warm.
Then make them up in little cakes,
and prick them full of holes. Bake them in a quick oven unclosed.
Afterwards sprinkle them with sugar.
The Cakes should be about the bigness
of a hand-breadth and thin; of the cise of the Sugar Cakes sold
List: flower = flour,
cise = size, bigness = size, sack = dry Spanish wine (can be left
out or dry sherry used instead)
1 pound self raising flour.
Half pound caster sugar
i pound currants
half pound butter
3 tablespoons milk
3 egg yolks
pinch of nutmeg
3 tablespoons Sack
icing sugar (to sprinkle on top)
1 kilogram = 2.2 pounds
Place in oven for 15 minutes at 200C - with the door shut