Recipe by lindseylcw
These are light and delicious crumbly little cakes that kids just love (grown ups too) comes from a hand written recipe book of my grandmothers that she started during the second world war. Really simple recipe but great result
Top Review by kiwidutch
Lindsey, what an easy peesy recipe, these whipped up fast and into the oven in 5-10 minutes or so. I found my piping bag in a few seconds, but the nozzles... ran away or gone into hiding or something, Grrr, so I improvised and rolled them into balls. Mine took 20 minutes to bake and are like little balls of shortbread. The only thing that holds them back from 5 stars is the fact that my mixture was very dry, like rough breadcrumbs so I added a tiny amount of water to get it to stick together into more of a dough. I think mine would have been still a bit stiff to pipe anyway, even if I had found the nozzles, which is a pity becuase the photo could have been much nicer :) Sorry that the photos not as good as I would have liked. I will have fun making this with the kids in future as there is nothing wrong with the taste and prep time is so fast, so it's well suited to small childrens concentration span = almost zero LOL. Please see my rating system, a lovely 4 stars :) Thanks!
Directions See How It's Made
- mix butter and sugar until creamy.
- add flour and beat together well.
- put mix into piping bag and pipe into small paper fairy cake cases.
- top with a glace cherry if you wish.
- place on a baking sheet and cook for 10 to 15 mins in med oven until lightly golden in colour.
- allow to cool before eating.