Tea with Jane: Rout Cakes

This week was by far the easiest week yet! I didn't have to use yeast--thank you, Self-rising flour! I don't really know how to explain Rout Cakes... They are kind of like last week's pastry in that they use currants. But they are much smaller and have much more flavor. I think they called them drop cookies.

However, the unique part of this dish is that it's flavored with Brandy, Rosewater, and Orange flower water. Now, I looked for Orange and rose water, but I'm not quite sure if they exist anymore. If they do, I was not able to find them, so if anyone knows of these antiquated ingredients, please let me know! But let me tell you, the brandy made quite the difference in flavor! It was super yummy. I added a little bit more than the instructed 1 tbls of brandy just because I didn't have the rosewater or Orange flower water. But I don't think it degraded it in anyway.

Apparently, the alcohol and the flower waters are very commonly used in British baking. This week, I'm going to try tackling Plum Cake, which I'm super stoked about, but also super nervous. So try your Rout Cakes! They're delicious!

Keep Baking,
     HER