Small cakes described as drops have virtually disappeared from English baking. This recipe from the 1920s is for pleasing little discs of cake joined together by fresh, buttery lemon curd.
Sift the flour and sugar into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the egg beaten with the grated rind and juice of half a lemon and mix to a soft dough. Divide the mixture into twenty pieces and roll each into a ball. Toss each one in granulated sugar and flatten slightly on to the prepared baking sheet.
Bake in the preheated oven until light golden