Card Cakes
A dish built around butter and powdered sugar.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 80 ml butter
- 240 ml powdered sugar
- 2 eggs
- 240 ml flour
- 2 ml salt
- Jordan almonds
- 15 ml Breakfast Cocoa
- 30 ml sugar
- 1 ml powdered cinnamon
- 1 ml vanilla
- Shredded cocoanut
Make it lactose-friendly
- ⅓ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cream the butter.
- Add the powdered sugar, well-beaten eggs, flour, and salt, and mix well.
- For variety, divide the mixture in halves. To one half, add the 2 tablespoons sugar, the Breakfast Cocoa, the cinnamon, and the vanilla, and mix.
- Spread the plain mixture on the bottom of a buttered inverted dripping pan and decorate with Jordan almonds, blanched and cut in strips.
- Spread the cocoa mixture on the pan and sprinkle with shredded cocoanut.
- Bake in a slow oven.
- Before removing from the pan, cut into desired shapes using heart, spade, and diamond-shaped cutters.
Nutrition (estimated, per serving)
| Calories | 432 |
|---|---|
| Protein | 6.8 g |
| Fat | 18.2 g |
| Carbs | 61.1 g |
| Fiber | 1.2 g |
| Sodium | 235 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States