Home › The Principles of Cookery › Wafers, with Jelly

Wafers, with Jelly

Beat a quarter of a pound of fresh butter to cream. Add half a pound of powdered sugar, two eggs well beaten, a quarter of a pint of milk, a table-spoonful of brandy, a table-spoonful of orange-flower water, half a nutmeg, grated, half a tea-spoonful of powdered cinnamon, a quarter of a tea-spoonful of baking-powder dissolved in a little hot water, and as much flour as will make a very thick smooth batter. Beat the mixture well. Butter a large baking-sheet, and spread the batter upon it in a layer not more than an eighth of an inch thick. Bake in a moderately-heated oven till it is set. Cut it in halves; spread a little jelly upon one half, and lay the other half upon it. When cold, cut it into fingers with a sharp knife. Pile these in a glass dish, and serve. Time to bake the batter, about a quarter of an hour. Probable cost, exclusive of the jelly, 1s. 2d. Sufficient for a good-sized dish.