Dame Hauviette’s Fine Cakes Recipe
Submitted by Francesca on Thu, 2005-07-28 19:23.
Servings:
80-240 depending upon size desired
Preparation Time:
1.5 hours
Ingredients
- 3 cups roasted sifted flour (roast 45 minutes in a 350 degree oven then sift again, it should be a light beige color)
- 1 cup sweet butter (1/2 lb)
- 2 cups granulated sugar
- 2 egg yolks
- 1 tsp ground cloves
- 1 tsp ground mace
Cooking Instructions
Cream butter and sugar. Add spices and egg yolks, blend. Add flour 1/2 cup at a time. Scoop dough in a 1 Tbsp. (tsp.) size spoon and pop out onto parchment paper. Using a small glass or rolling pin, press the balls of dough into a small cookie.
Bake at 350 degrees 15 minutes.
Makes about 80 (Tbsp.) or 240 (tsp.)
In order not to waste the egg whites I've successfully substituted a whole large egg for the 2 egg yolks. And depending upon how much you toast the flour you may need more than the 2 egg yolks/1 lg. egg to bind the mixture together, but only add extra if the dough will not stick together (think of the texture of wet sand needed to make a sand castle).
Source:
Dame Hauviette de Anjou
Notes
Dame Hauviette's notes can be found here http://www.florilegium.org/files/FOOD-SWEETS/cookies-msg.rtf
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