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The 'Sure to Rise' Cookery Book

Afternoon Tea Cakes

page 31

Afternoon Tea Cakes.

  • 1 breakfast cup flour
  • 2  heaped dessertspoonfuls sugar
  • 3  ozs. butter (or 3 tablespoonfuls)
  • 1  egg (well beaten) and some milk
  • 1 teaspoon Edmonds' Baking Powder
  • Jam (raspberry preferred)

Rub butter into flour, then add sugar and Edmonds' Baking Powder, mix well, add egg and sufficient milk to make a light dough. Roll and cut into rounds; place a little raspberry jam on each, wet the edges, and press them together. Put on cold, greased oven shelf, and bake about 10 minutes.