Cornish Tea-cakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cornish | Bread | 8 | Servings |
INGREDIENTS
| 8 | oz | Self-raising flour |
| 4 | oz | Lard or margarine |
| 4 | oz | Currants |
| 1/2 | t | Mixed spice |
| 1 | oz | Candied peel |
| 2 | oz | Sugar |
| 1/2 | pt | Milk |
| Beaten egg to glaze |
INSTRUCTIONS
From: sharon@ecs.oxford.ac.uk (Sharon Curtis) Date: Wed, 6 Sep 1995 14:25:17 GMT Somebody wanted the recipe for English tea cakes... Rub the fat in the flour, then add the currants, sugar, peel and mixed spice. Add sufficient milk to make into a soft dough. Roll out to half an inch thickness and cut to shape with a round cutter. Brush with beaten egg to glaze and bake at about 350F for 10 to 15 minutes. These are nice split and spread with butter. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 199
Calories From Fat: 109
Total Fat: 12.1g
Cholesterol: 9.7mg
Sodium: 149.2mg
Potassium: 177mg
Carbohydrates: 22.3g
Fiber: <1g
Sugar: 18.2g
Protein: 1.7g