Title: Montrose Cakes
Categories: Uk Cake
Yield: 24 Teacakes

		** British Measurements **
4	oz	Self rising flour
4	oz	Caster sugar
4	oz	Butter
3	oz	Currants (optional)
1	tb	Brandy
2	ts	Rose-water
	pn	Ground nutmeg
2		Eggs; beaten

Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and mix well. Add the currants if used and the brandy, rose-water and nutmeg. Mix well. Stir in the flour and combine thoroughly.

Half-fill greased patty tins or paper cases.

Bake at 375øF / 190øC / gas mark 5 for about 10 to 15 minutes. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac Griogair

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