Recipes > Breads > Tunbridge Cakes

Tunbridge Cakes


  • 1 1/2 pounds of flour
  • 1 pound of butter
  • caraways
  • yolks of 2 eggs
  • sugar


Rub the butter into the flour; strew in a few caraways, and add the yolks, first beaten, and as much water as will make it into a paste: roll it out thin, and prick it with a jagging iron; run the cakes into what shape you please, or cut them with a glass. Just as you put them into the oven, sift sugar on them, and a very little when they come out. The oven must be as hot as for manchets. Bake them on paper.


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The Lady's Own Cookery Book (1844).

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