How To Make Colonial Tea Cake
From Dainties by Sarah Tyson Rorer, 1912. Section 27 of 67.
1 quart of flour
4 level teaspoonfuls of baking powder
2 level tablespoonfuls of butter
1 1/2 cupfuls of water
1/2 teaspoonful of salt
Sift the baking powder, salt and flour together, then thoroughly rub in the butter. Add the water gradually. Turn the mixture on to a board, knead for five minutes, until you have an elastic dough. Roll out in a very thin sheet. Cut with a small round cutter, pick each cake over the top with a fork, and bake in a moderately quick oven. Knead the dough as quickly as you can; that is, do not keep it too long on the board. These will be a little thicker than a cracker, and not as thick as an ordinary tea biscuit.