Nagpur Cake Biscuits
These traditional tea-time treats, historically known as Nagpur Cakes, are actually rich, buttery biscuits studded with sweet dried currants and flavored with a hint of brandy. The tender dough is rolled thick and baked to a golden crisp, finished with a classic glaze of egg white and sparkling coarse sugar for added texture. Perfectly crumbly and moderately sweet, they make an elegant accompaniment to afternoon tea or coffee.
Ingredients
- 1/2 pound All-purpose flour (Originally 'Mill's No. 1 Wheat Flour' (0.5 Ratal).)
- 1/2 pound Dried currants (Originally 0.5 Ratal.)
- 1/2 pound Powdered sugar (Originally 'Maida sugar' (0.5 Seer/Sher). Treated as equivalent to 1/2 lb for this ratio.)
- 1/4 pound Butter (Originally 0.25 Ratal.)
- 2 yolks Egg yolks (From fresh eggs.)
- 1 teaspoon Brandy
- 1 white Egg white (For glazing.)
- 2 tablespoons Coarse sugar (Quantity estimated for topping.)
- 2 tablespoons Flour (For dusting (sato). Quantity estimated.)
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Instructions
- 1Preheat your oven to 350°F (175°C). In a large mixing bowl, thoroughly mix the butter into the flour until it resembles coarse crumbs.
- 2Add the powdered sugar, currants, egg yolks, and brandy to the flour mixture. Knead everything together to form a cohesive dough.
- 3Dust a clean surface with flour. Roll out the dough to a thickness of 1/2 inch. Using a biscuit cutter or fancy shaped cutters, cut the dough into individual cakes.
- 4Brush the top of each cake with the egg white and sprinkle generously with coarse sugar. Place on a baking sheet and bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through.
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