Rock Cakes—I
¹⁄₂ lb. flour
2 ozs. butter
3 ozs. moist sugar
2 ozs. currants
2 eggs
¹⁄₂ tea-spoon baking powder
Rub the butter into the flour. Add the sugar and currants. Beat the eggs well and add to the mixture. Mix well together and drop in irregular shapes on a buttered tin. Bake in a moderate oven.
Rock Cakes—II
¹⁄₂ lb. self-raising flour
1 egg
¹⁄₄ lb. Demerara sugar
¹⁄₂ tea-cup milk
¹⁄₄ lb. butter and lard mixed
2 ozs. currants
Candied peel
1 table-spoon desiccated cocoanut
Mix flour, sugar, butter, currants and cocoanut well, then add the egg and milk. If the butter is soft it will not require all the milk, for they are better mixed as dry as possible. Put the mixture in rough pieces on a tin, and bake in a rather quick oven for fifteen or twenty minutes.
Shortbread
1 lb. flour
¹⁄₂ lb. fresh butter
¹⁄₄ lb. powdered sugar
Soften the butter a little and cut it into the flour. Knead in the sugar. Roll out. Cut into shapes. Bake in a tin, on buttered paper, until a delicate brown.