Montrose Cakes

• flour
• sugar
• butter
• currants (optional)
• brandy
• rose-water

Of dried and sifted flour, pounded and sifted loaf sugar and of fresh butter, one pound each will be required; also twelve well-beaten eggs, three-quarters of a pound of cleaned and dried currants. Beat the butter to a cream with the sugar; add the eggs by degrees and then the flour and currants