Queen Drops
These delightful Queen Drops are traditional Victorian-style tea cakes that bridge the gap between a cookie and a sponge cake. Rich with butter and studded with sweet currants, the batter is lightened by separately beaten eggs to create a tender, airy crumb. Flavored with a hint of nutmeg and baked until golden, they make a perfect accompaniment to afternoon tea or coffee.
Ingredients
- 1 cup Butter (Originally '1/2 lb'. Softened.)
- 2 cups All-purpose flour (Originally '1/2 lb mill no. 1 wheat flour'. Sifted.)
- 1 cup Powdered sugar (Originally '1/2 lb crushed sugar'.)
- 1 1/2 cups Dried currants (Originally '1/2 lb currant grapes'.)
- 1/2 teaspoon Nutmeg (Freshly grated. Originally '0||' (likely half a nutmeg or half tola).)
- 4 large Eggs (Separated into yolks and whites.)
- 1 tablespoon Butter (For greasing the paper.)
Instructions
- 1Clean the currants thoroughly. Wash them, wipe them down, and ensure they are completely dry before use.
- 2Separate the eggs. Place the yolks in a large bowl or deep dish and beat them well with a fork. In a separate bowl, beat the egg whites until they form stiff peaks.
- 3In a mixing bowl, cream the butter using a wooden spoon until it is soft and smooth. Add the sugar and grated nutmeg, mixing well.
- 4Gradually add the beaten egg whites and yolks to the butter mixture, adding a little at a time. Beat the mixture continuously for 5 to 7 minutes. Finally, gently fold in the flour and the dried currants with a light hand until just combined.
- 5Preheat oven to 400°F (200°C). Grease a sheet of parchment paper with butter. Using a spoon, drop small portions of the batter (about the size of a pigeon's egg) onto the paper, leaving space between them. Bake in the hot oven for 10 to 15 minutes until golden brown. Allow the drops to cool completely before removing them from the paper.