| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 8 | tb | Butter |
| 4 | c | Flour |
| 3 | tb | Superfine sugar |
| 2 | tb | Honey |
| 1 1/2 | Baking powde | |
| 1 | Egg yolk | |
| 1 | Full egg plus the white; lightly beaten | |
| 1 | c | Milk |
| Salt | ||
| 1 | c | Heather honey |
| 3 | tb | Almonds; blanched, ground |
INSTRUCTIONS
HONEY TOPPING To make about twenty-four 2 inch cakes . This recipe is dates from 1872. An alternative finish is to serve these light littles cakes hot with warm honey. In a bowl, rub the butter into the flour. In another bowl, beat the egg yolks into the milk. In a saucepan over low heat, gently heat the sugar and honey,stirring then until they are well mixed.Then stir in the baking powder. Alternately add the honey mixture and the milk mixture to the butter and flour, mixing the ingredients very well. Add a pinch of salt and mix again.Put the resulting dough on a floured board roll it very lightly to a thickness of about 1/2 inch. Cut out about 24 rounds. Place the rounds on a buttered baking sheet and bake in a preheated oven for about 20 minutes, or until they are lightly browned. Remove cakes to a rack of the cakes. Put the rack of cakes into a very cool 250 F oven for no longer then five minutes to set. The cakes may be served either hot or cold. Posted to MM-Recipes Digest by Cozinha@aol.com on Sep 1, 1998, converted by MM_Buster v2.0l.
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