Regency Queen Cakes For Jane Austen'S Afternoon Tea Party

• 450 g self raising flour
• 450 g sugar
• 450 g butter
• 225 g currants
• 110 g almonds, ground
• 6 eggs
• 1 -2 tablespoon rose water
• 1/4 teaspoon mace
• paper, cases

1. Pre-heat oven to 190C/374F/gas mark 5.
2. Sift the flour and mace together.
3. Beat the eggs.
4. Melt the butter and allow to cool slightly.
5. Beat the eggs, rose water and melted butter together.
6. Make a well in the centre of the flour mixture.
7. Add the liquid mixture and mix thoroughly.
8. Add the currants, sugar and the ground almonds and mix well.
9. Put a heaped spoon of the cake mixture in to the paper cases, or a well buttered patty or muffin tin.
10. Bake for 15 to 25 minutes, until well risen, firm and golden brown.
11. You can ice them if you wish, using a thin mixture applied with a brush, more like a glaze.
12. Serve with elegant china and some freshly drawn English tea in the drawing room or the parlour!

flour, sugar, butter, currants, almonds, eggs, water, mace, paper

Taken from www.food.com/recipe/regency-queen-cakes-for-jane-austens-afternoon-tea-party-286390 (may not work)