Cheese Butterflies

Preparation info

  • 15–16

    savouries
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Roll out the pastry thinly, and cut into rounds about 1½ in. in diameter. Cut ½ the rounds across the centre—the “butterfly wings”. Bake for about 10 min. in a fairly hot oven (400° F., Gas 6), then cool on the baking-sheets. When quite cold lift off. Colour the cream cheese a delicate pink. Pipe a line of this across each biscuit circle and press the wing-shaped biscuits on top.