Ingredients

  • ¼ lb butter
  • ¼ lb, or ½ glass, sugar
  • 8 eggs
  • ½ wineglass rum
  • ¼ lb, or ¾ glass, flour
  • ¾ glass currants
  • ½ spoon butter

Method

Beat ¼ lb fresh unsalted butter until white. Add ¼ lb sugar, 8 egg yolks, ½ large wineglass rum, ¼ lb of the very best flour, a handful of washed and dried currants, and, finally, 8 beaten egg whites. Mix, fill small buttered paper casings or tin pans, and bake in a hot oven.

*I have not found an explanation of why these were called English cheese cookies.

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