|Iced Excellent Small Cakes or Barnet Sugar Cakes|
EXCELLENT SMALL CAKES
The Closet of Sir Kenelm Digby Knight opened, 1669: Newly Edited, with Introduction, Notes, and Glossary by Anne MacDonald; London: Philip Lee Warner, 38 Albermarle Street, 1910.
Take three pound of very fine flower well dryed by the fire, and put to it a pound and half of loaf Sugar sifted in a very fine sieve and dryed; Three pounds of Currants well washed and dryed in a cloth and set by the fire; When your flower is well mixed with the Sugar and Currants, you must put in it a pound and half of unmelted butter, ten spoonfuls of Cream, with the yolks of three new-laid Eggs beat with it, one Nutmeg; and if you please, three spoonfuls of Sack. When you have wrought your paste well, you must put it in a cloth, and set it in a dish before the fire, till it be through warm. Then make them up in little Cakes, and prick them full of holes; you must bake them in a quick oven unclosed. Afterwards Ice them over with Sugar. The Cakes should be about the bigness of a hand-breadth and thin: of the cise [sic] of the Sugar Cakes sold at Barnet.
Transcription (quantity scaled down):
- 2 1/2 cups all-purpose flour
- 1/2-1 tsp grated nutmeg (depending on your taste)
- 1 1/2 cups Zante currants (find in the raisin aisle)
- 1 1/2 sticks softened salted butter
- 2 cups powdered sugar
- 2 1/2 Tbsp heavy cream
- 1egg yolk (of a large egg)
- 1 tsp white wine
- Royal Icing (your favorite recipe)
- Mix together the flour, nutmeg, and Zante currants.
- Cream together the butter and sugar. Add the cream, egg yolks, and wine.
- Add the flour/nutmeg mixture.
- Using floured hands, gather the dough into 2-3 large balls. Wrap each ball in plastic and flatten into disks. Refrigerate for at least 30 minutes. Heat the oven to 400º while the dough is in the fridge.
- Roll out the dough and cut in rectangles, circles, hearts, or diamonds. Prick them with a fork to make holes on top.
- Bake until golden, about 12 minutes.
- Remove from oven and sprinkle with granulated sugar immediately or you can drizzle the tops with royal icing after they have cooled.