Cream Honey Cakes


Take one pound of fine flour that has been passed through a fine wire sieve, and work it into a quarter of a pound of good butter till smooth; mix it into two ounces of castor sugar, a good pinch of salt, two raw yolks of eggs, one and a half ounces of Borwick’s baking powder, and half a pint of cold milk; roll lightly and cut in any fancy shapes, lightly brush them over with sweetened milk, and bake in a moderate oven for about twenty minutes. These can be served plain on a dish-paper for breakfast cakes or with honey poured over.