|
Richmond Short Cake Recipe |
| |
| 12oz
butter |
8oz
currants |
| 2lb
flour |
1
nutmeg, grated |
| 8oz
sugar |
lemon
juice |
| |
|
| Melt
the batter, then pour into the mixed dry ingredients. Mix to
a stiff paste, adding a little lemon juice. Roll out into a
large, flattish round, and score the top with a diamond pattern.
Sprinkle with sugar and bake on a greased baking sheet in a
moderate oven for 30 minutes until golden brown. |
|
