Preparation info

  • Makes about

    4 dozen


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • ½ pound sifted plain flour
    • 1 ounce cornflour
    • 1 level teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ level teaspoon powdered cloves
    • ½ level teaspoon mace
    • ¼ level teaspoon white pepper
    • 2 eggs
    • ½ pound sugar
    • 1 teaspoon grated lemon rind
    • 4 tablespoons finely chopped candied citron
    • butter
    • icing sugar


    Sift together flour, cornflour, baking powder and spices. Beat eggs and sugar until light and fluffy. Stir in dry ingredients, lemon rind and citron. Roll dough into a long thin roll 1 inch in diameter; cut off small pieces and roll into 1-inch balls. Place balls about 1 inch apart on a well-buttered baking sheet.

    Cover with foil and leave overnight. Bake in a slow oven (350°F-M3) for 20 minutes. Remove from baking sheet and cool on wire racks. When cold, roll in icing sugar. Store in a tightly covered cake tin for about 1 week to “ripen”.