Cake Drops
These traditional Parsi Cake Drops are delightful, tea-time cookies that bridge the gap between a rock cake and a soft cookie. The recipe features a rich, buttery dough studded with sweet currants and infused with the aromatic warmth of brandy, sweet wine, and rose water. Baked until golden, they offer a crisp exterior with a tender, crumbly interior that pairs perfectly with a hot cup of tea or coffee.
Ingredients
- 1 pound All-purpose flour (Originally 'Mill No. 1 Wheat Flour'.)
- 1/2 pound Butter (Quantity estimated based on standard ratios (1:0.5 flour-to-butter) as original text lacked specific quantity for butter. Use cold, hard butter.)
- 1/2 pound Granulated sugar (Originally 'finely ground sugar'.)
- 1/2 pound Currants (Dried currants (Zante currants).)
- 4 whole Eggs (Fresh eggs.)
- 2 teaspoons Rose water (Or substitute with 15 drops of rose essence as per original suggestion.)
- 1 teaspoon Brandy
- 1 teaspoon Sweet wine (Such as Sherry or Port.)
- 1 tablespoon Butter (For greasing the baking sheets.)
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Instructions
- 1Preheat your oven to 350°F (175°C) (moderate oven).
- 2Clean the currants thoroughly, wash them, and dry them completely with a cloth.
- 3In a large bowl, mix the flour with the hard butter and the prepared currants. Rub the butter into the flour until well incorporated.
- 4In a separate bowl, beat the eggs and mix in the sugar, rose water, brandy, and sweet wine until well combined.
- 5Add the egg mixture to the flour mixture and mix thoroughly to form a uniform dough. Grease baking sheets with butter. Drop small portions of the dough (about the size of small batasas or cookies) onto the sheets, leaving space between them.
- 6Bake in the preheated moderate oven (350°F / 175°C) for 15-20 minutes, or until the drops are golden brown and cooked through.
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