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![]() (or Tonbridge or Tunbridge Biscuits) Rich paste biscuits with caraway seed. Compare with: Goosnargh Cake ![]() TUNBRIDGE CAKES. Rub six ounces of butter quite fine into a pound of flour; then mix six ounces of sugar, beat and strain two eggs, and make the whole into a paste. Roll it very thin, and cut it with the top of a glass. Prick the cakes with a fork, and cover them with carraways; or wash them with the white of an egg and dust a little white sugar over. ![]() Tunbridge Cakes Three pounds of fine flour, one pound of lump sugar pounded, two ounces of caraway seeds, one quart of milk, four ounces of butter; mix altogether into a paste, roll it out very thin, cut it with the top of a wine-glass, and bake the cakes on a tin. ![]() Tunbridge Cakes.- Rub two ounces of fresh butter into half a pound of dried and sifted flour. Add a pinch of salt, four ounces of powdered white sugar, two ounces of caraway seeds, and as much water as will be required to make a stiff paste. Roll this out very thin, stamp it into small rounds, prick the surface lightly with a fork, and bake the cakes in a well-heated oven. Time to bake, fifteen to thirty minutes, according to size. Probable cost, 6d. for this quantity. ![]() |
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