This is another Victorian recipe from the “Sure to Rise” cookbook.
I’ve adapted the recipe by increasing the amount of sugar.
- 1/4 pound (1 stick) butter
- 1 and 1/4 cup flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 egg
- 1 tablespoon milk
- flour for dusting
- Fruit Filling – the original says raspberry jam, see below for an easy quick and good apple filling
Mix the butter and flour, thoroughly to form a pie crust like mixture. Add the baking powder and sugar. Mix.
Add the egg, and enough milk to form a smooth dough. Roll it out about 1/4 inch (4 mm or so) thick.
Then cut in rounds and put about 1/2 teaspoon of filling in each.
Wet the edges and fold over. Bake at 400F (200C) on a greased sheet for about 10 minutes.
Quarter, peel, and core one apple. Cut into small pieces. Add about 1 tablespoon sugar. Microwave four minutes and add 1/2 teaspoon cinnamon (if desired). Much easier than making jam in the Victorian manner, but it works.
One thought on “Afternoon Tea Cakes #victorianrecipe #recipe #goodfood”
Cakes of all kinds are always so good and too tempting. I’d eat them all if I’m not too careful.
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