Tea cakes


900g flour

½tsp salt

125g butter or lard

1 egg

a piece of  yeast the size of a walnut

warm milk


Preparation method

  • Put the flour into a basin; mix it with the salt, and rub in the butter or lard; then beat the egg well, stir in the yeast, and add these to the flour with as much warm milk as needed to make the whole mixture into a smooth paste, and knead it well.
  • Let it rise near the fire, and, when well risen, form it into cakes; place them on tins, let them rise again for a few minutes before putting them into the oven, and bake for ¼ to ½ hour in a moderate oven.