Marguerites
- 2 lbs flour
- 1 lb & 5 ounces sugar
- 1 lb & 5 ounces butter
- 8 eggs
- 1 tsp mixed spices (cinnamon, mace & nutmeg)
- 1/2 glass rose water
- Marmalade or jam
- For the icing:
- 6 egg whites
- Powdered sugar
- Lemon or vanilla extract
Rub together the butter and sugar until light. Beat the eggs until they are very thick, leaving out 6 egg whites for the icing. Add the beaten eggs to the butter and sugar. Sift the flour into the mixture. Add the mixed spices and rose water. Stir well together.
Roll the dough on the board about half an inch thick. Cut out into cakes and bake quickly at 400°F. When cold, spread the surface of each cake with marmalade or jam.
For the icing, beat the egg whites very light. Add enough powdered sugar to make them as thick as icing. Season with lemon or vanilla. With a spoon, place the icing on each cake. Put the cakes in the oven to brown.
Roll the dough on the board about half an inch thick. Cut out into cakes and bake quickly at 400°F. When cold, spread the surface of each cake with marmalade or jam.
For the icing, beat the egg whites very light. Add enough powdered sugar to make them as thick as icing. Season with lemon or vanilla. With a spoon, place the icing on each cake. Put the cakes in the oven to brown.
Submitted by Jan 23, 2010
15 min
30 min
45 min