Home › The Principles of Cookery › Kneaded Cakes

Kneaded Cakes

Mix a quarter of a pound of currants with three-quarters of a pound of flour, and a pinch of salt. Make up into a paste with some thick cream, knead well, roll to the thickness of half an inch, cut it into rounds with the top of a small teacup, and bake on a griddle, or in a brisk oven. If no cream is at hand, good cakes may be made by rolling out a pound of puff paste to the thickness of a penny piece. Strew some currants and a little moist sugar over half of these, place the other half over them, and bake as before. These cakes are best when served hot. Time, ten or fifteen minutes to bake. Probable cost, 1s., if made with cream; 8d. with pastry. Sufficient for about two dozen cakes.