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Victorian Currant Cakes

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  • Serves: 12
  • Complexity: medium


  • 2 cups of currants
  • 1 cup brandy heated
  • 2 cups + 4 Tbsp sweet butter
  • 2 heaping cups of sugar
  • 2 whole eggs
  • 2 egg yolks
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 5 cups of flour


  1. Soak currants in brandy for 30 minutes; drain and reserve brandy.

  2. Cream butter with sugar until light and fluffy.  Add egg and egg yolks with spices and mix well. 

  3. Add 2 tsp reserved brandy and the currants and mix throughly.

  4. Gradually add enough flower to make a smooth but light dough.
    Wrap in waxed paper and chill 1 hour.

  5. Pinch off small pieces of dough and roll between floured hands into balls about 1" in diameter. 

  6. Arrange on a buttered cookie sheet about 2" apart. 
    Flatten each cookie with the tines of a fork.

  7. Bake in preheated oven at 350 for about 10 minutes or until lightly pale golden brown.

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