• Short crust pastry, using 4 oz. flour
• 2 oz. butter or

Roll out pastry thinly, cut into rounds, using a cutter a little larger than the tins, and line 12 patty tins. Cream the fat and sugar. Sift flour and baking-powder, add the grated lemon rind. Whisk the egg, and add a little at a time to the creamed fat. Stir in the flour and add milk or water to make a soft dropping consistency. Halffill the pastry cases with the mixture, after putting a small