This recipe is dates from 1872. An alternative finish is to serve
these light littles cakes hot with warm honey.
In a bowl, rub the butter into the flour. In another bowl, beat the
egg yolks into the milk.
In a saucepan over low heat, gently heat the sugar and honey,
stirring then until they are well mixed.Then stir in the baking
powder.
Alternately add the honey mixture and the milk mixture to the butter
and flour, mixing the ingredients very well. Add a pinch of salt and
mix again. Put the resulting dough on a floured board roll it very
lightly to a thickness of about 1/2".
Cut out about 24 rounds. Place the rounds on a buttered baking sheet
and bake in a preheated oven for about 20 minutes, or until they are
lightly browned. Remove cakes to a rack of the cakes. Put the rack of
cakes into a very cool 250°F oven for no longer then five minutes to
set. The cakes may be served either hot or cold.
